Air Fry the butternut squash. Toss the butternut squash with 1 tablespoon olive oil, 1 tablespoon of maple syrup, ¼ teaspoon salt and ¼ teaspoon black pepper. Arrange in a single layer in the air fryer basket and air fry at 400°F (200°C) for 15–18 minutes, shaking halfway through, until tender and golden around the edges.

Roast the pumpkin seeds. Toss the pumpkin seeds with 1 teaspoon of olive oil and a pinch of flaky sea salt. Spread on a baking sheet and roast at 350°F (175°C) for 5–8 minutes, stirring halfway through, until lightly golden. Let cool completely.

Prepare the maple-glazed pecans. Heat a dry skillet over medium heat. Add the pecans and toast for 2–3 minutes, stirring frequently, until they begin to develop a little color and smell fragrant. Add 2 tablespoons of maple syrup. Stir well to coat the pecans and cook for another 1–2 minutes, stirring frequently, until lightly caramelized. Transfer the pecans to a piece of parchment paper and spread them out in a single layer. Let cool completely.

Make the vinaigrette. Add all the vinaigrette ingredients to a small jar. Seal and shake well until combined. Alternatively, whisk everything together in a small bowl. Refrigerate until ready to serve.

Assemble the salad. Add the salad greens, kale, sliced apple, pomegranate arils, maple-glazed pecans, and pumpkin seeds to a large serving bowl. Once the squash has cooled slightly, add it along with the crumbled feta.

Dress and serve. Drizzle with the Maple Dijon Vinaigrette and gently toss until everything is evenly coated. Serve immediately.

Tip: For the best texture, add the dressing just before serving so the greens stay crisp.