Autumn Layered Salad with Butternut Squash and Quinoa

Ingredients:

• 0.5 tbsp. pecan halves
• 1/3 cup + 3 tablespoons apple cider vinegar
• 1.5 tsp Dijon mustard
• 1 teaspoon of honey
• 1/3 cup extra-virgin olive oil
• 220 g peeled butternut squash, cut into pieces (about 3 cups)
• 0.5 cup red quinoa, thoroughly washed
• 1 bunch kale, stems trimmed, leaves cut into thin strips (about 8 cups)
• 110 g crumbled fresh goat cheese
• 0.5 cup fresh parsley leaves, coarsely chopped
• 6 sweet pickled picante peppers, such as Peppadew, finely chopped
• 1 large crisp apple, chopped
• 150g slices of honey baked ham, cut into bite-sized pieces
• 2 cups sweet potato chips, lightly crushed
• Special equipment: a tall, straight-sided, 3-liter glass bowl or 4 wide-mouth, 450ml glass jars with lids

Preparation:

1. Preheat oven to 350°F (175°C). Place the pecans on a rimmed baking sheet and toast until golden brown, 8-10 minutes. Let cool and chop coarsely. Increase oven temperature to 425°F (220°C). Transfer the pecans to a medium bowl.
2. Add 1/3 cup vinegar, mustard, honey, 0.5 teaspoon salt, and a pinch of freshly ground black pepper and whisk. Slowly pour in the olive oil, whisking constantly until the dressing is smooth.
3. Place the pumpkin on a rimmed baking sheet, drizzle with 2 tablespoons of the nut dressing, sprinkle with a generous pinch of salt, and toss. Bake until the pumpkin is tender and golden brown in spots, 30-40 minutes. Let cool. The pumpkin can be made up to 2 days ahead and refrigerated.
4. Meanwhile, combine the quinoa and 1 cup water in a small saucepan. Bring to a boil, cover, reduce heat to medium-low, and simmer until all the water is absorbed and the quinoa is tender, 15-20 minutes. Let cool in the saucepan. The quinoa can be made up to 2 days ahead and refrigerated.
5. Place the kale in a medium bowl and add the remaining 3 tablespoons vinegar and 1/4 teaspoon salt. Using your hands, rub the vinegar and salt into the kale and let it sit until the greens are tender, about 30 minutes (stir and mash once more).
6. Combine goat cheese, parsley, and pickled peppers in a small bowl.
7. Use a 3-quart glass bowl with straight sides for one large salad, or four 450-ml wide-mouth glass jars for individual salads. Layer the quinoa as the first layer, then add, in separate layers, half the kale, the roasted pumpkin, the goat cheese mixture, the apples, the ham, and the remaining kale.
8. Top with sweet potato chips. The salad, excluding the chips, can be assembled up to 2 hours ahead, covered, and refrigerated; add the chips just before serving.
9. If you're making one salad, transfer it to a large bowl just before serving, toss with the remaining nutty vinaigrette, and season with salt and pepper to taste. If you're making four salads, add the dressing to each jar, season with salt and pepper to taste, cover, and shake. To ensure beautiful, distinct layers, be sure to add more ingredients to the sides. It's okay if you don't have enough for one of the ingredients in the middle.