Crisp and juicy apples are rolling into season in the fall. Roasting teases out their cider-like sweetness, which contrasts with earthy autumn veggies, like squash and kale.
Allergen Note: Contains milk.
Preheat oven to 475°F. Line a sheet pan with foil.
Slice the apples into wedges, removing and discarding the cores. Thinly slice half of the onion, reserving the rest for another use. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and slice the squash into half moons about ½-inch thick.
Pile the apples, onion, and squash on the prepared pan. Drizzle with 2 tablespoons olive oil, season with a pinch of salt, and toss to coat. Arrange in the sheet pan evenly. Roast until the vegetables are tender and caramelized, 15 to 20 minutes.
Meanwhile, remove the ribs from the kale and chop the leaves into bite-sized pieces. Transfer the leaves to a large bowl, drizzle with 1 tablespoon olive oil and 1 teaspoon apple cider vinegar, season with a pinch of salt, and toss to coat. Set aside. Dice the gruyère into bite-size pieces, removing the rind.
When the vegetables are ready, add them to the bowl with the kale and toss to combine. Season to taste with salt and pepper. Fold in the currants and pepitas. Top with the diced gruyère.
Heap the salad on plates, finish with a dollop of crème fraȋche, and serve warm.