Kale and Roasted Zucchini Salad with Maple Vinaigrette

"A fall farmers market is a colorful sight, with orange, green, and yellow squash stacked alongside purple and green kale. This salad, where the slightly crunchy kale is topped with tender zucchini and drizzled with a tangy-sweet vinaigrette, puts both superfoods to good use. This is one of those salads that will be just as delicious the next day or even the next. Feel free to substitute any dried fruit for the raisins."

Recipe adapted with permission from #EATMEATLESS: Jane Goodall Institute: Good for animals, the Earth and everyone . ©2021. Published by Insight Editions. Recipe by Robin Asbell. Photography by Erin Scott.