In a pint-size jar, add vinegar, garlic, mustard, ¾ teaspoon of salt, and ½ teaspoon of pepper.
Cover and shake to dissolve the salt.
Add the olive oil and shake to blend. Taste for seasoning and add more salt and/or pepper, if needed.
Vegetables
Heat the oven to 400 degrees. Line a baking sheet with parchment paper. Toss the butternut squash with one tablespoon of olive oil and spread evenly on the baking sheet.
Bake the squash for 25-30 minutes, stirring every 10 minutes.
Add the kale and pepitas to the sheet pan for the last 8-10 minutes.
Serve warm as is. Or with freshly grated parmesan or romano cheese.