Roasted Acorn Squash and Kale Salad
Roasted Acorn Squash and Kale Salad is perfect for fall and winter! Roasted squash adds sweetness, along with currants and a maple vinaigrette. Delicious enough for a spot on the holiday table and easy enough for a weeknight meal. Enjoy the contrasting flavors and textures in this gluten free salad recipe!
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 1/2 teaspoons Dijon mustard
- 1/4 cup olive oil
- kosher salt
- freshly ground black pepper
- 1 acorn squash (halved, seeds removed, and sliced into 1/2 inch thick slices)
- 2 tablespoons olive oil
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 1 teaspoon paprika
- 6 cups chopped kale
- 1 cup shredded carrot
- 1 cup shredded red cabbage
- 1/2 cup currants
- 1/2 cup sunflower seeds (plus a little more for garnish)
- 1/2 cup crumbled feta cheese
Instructions
- 1
In a small bowl, whisk together the vinegar, maple syrup and Dijon mustard.
- 2
While whisking, drizzle in the olive oil and continue whisking until the dressing is fully emulsified.
- 3
Season to taste with salt and pepper.
- 4
Preheat the oven to 400°F with a wire rack placed in the center. Line a baking sheet with parchment or aluminum foil.
- 5
Place the slices of acorn squash on the baking sheet, toss in the olive oil, making sure the squash is evenly coated.
- 6
Season the squash on both sides with salt, pepper and paprika.
- 7
Place in the oven to roast for about 40 minutes, flipping halfway through.
- 8
In a bowl, toss the kale, carrots, cabbage, currants and sunflower seeds in about 3/4 of the dressing.
- 9
Arrange the salad in a platter, and top with the acorn squash. Drizzle with remaining dressing and top with feta cheese, and a few more sunflower seeds, for garnish.