Roasting Veggies: Preheat your oven to 375 degrees and line a baking sheet with a Silpat. Then chop up your squash and fennel, add them to the lined pan and drizzle with 1 tablespoon of olive oil and salt and pepper to taste. Toss the veggies and then place them in a single layer and bake 20 minutes or until they’re tender.

 

Pepitas: Heat a nonstick pan with no oil over medium heat then add the pepitas to the warm skillet. Stir regularly for 3-5 minutes or until the nuts start to turn light brown and you can hear them pop a little. Then transfer the nuts to a bowl and set aside until you’re ready for them.

 

Kale: While the veggies bake, chop up the kale and then drizzle with the remaining olive oil. Use your hands to massage the oil into the kale for 1-2 minutes, so that the kale becomes tender.

 

Dressing: Add the dressing ingredients to a bowl and then whisk together until they’re well combined.

 

Remaining Ingredients: Then dice up the apples into bite-sized pieces. And I prefer to squeeze a little lemon over the apples once they’re diced to keep them from turning brown. Then roughly chop the dried cranberries.

 

Egg: The final step is to poach the egg using your favorite method. This time I used the method you’ll find here, because I wanted to try a new way and it worked great!

 

To finish, add the slightly cooled veggies, pepitas, apples, and cranberries to the bowl of kale, and then pour about half of the dressing over the salad and toss to combine. Serve right away and add a poached egg to each serving of salad, and then enjoy! You may be left with extra dressing, so store it for more salads if you’d like!