Toss squash with 1 tablespoon oil, coriander, cumin and cinnamon in a large bowl.
Spread on a large rimmed baking sheet.
Roast, stirring once halfway, until tender and lightly browned, about 30 minutes.
Photo: Jennifer Causey
Let cool to room temperature, about 10 minutes.
Whisk vinegar, mustard, shallot, oregano, pepper and salt in a large bowl.
Slowly whisk in the remaining 4 tablespoons oil.
Add kale and toss well to combine.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
