Combine the ingredients for the dressing in an airtight container & whisk to incorporate.
Cut the acorn squash & add it to an air fryer or oven to cook for 20 minutes, flipping them halfway through.
While the squash is cooking, prepare the salad by layering the chopped kale onto two serving plates, & adding the sliced apples & cranberries.
Dry toast the pecans & pepitas in a small skillet over medium heat for 5 minutes; toss them over the salad.
Remove the squash from the air fryer basket & place them onto the salad. Drizzle with dressing or serve it on the side, and enjoy!
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