Warm kale salad with maple roasted acorn squash

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INGREDIENTS:

  • For the Salad:
  • 1 acorn squash
  • 1 1/2 tablespoon olive oil, divided
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 4 cups kale, stem removed
  • 1/4 cup sliced almonds
  • For the Dressing:
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon apple cider vinegar
  • 1 tablespoon grapefruit juice
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon sea salt


    • METHOD:

    Preheat oven to 400 degrees F.

    Slice acorn squash in half and remove the seeds.
    Slice into 1/2-inch slices and lay on a baking sheet lined with parchment paper.
    Drizzle with 1 tablespoon.
    olive oil and season with sea salt and ground cinnamon.
    Roast squash for 35-40 minutes, until tender.
    Remove and set aside.
    No need to remove the skin.

    Massage the kale with your fingers with 1/2 tablespoon.
    olive oil for 2-3 minutes until evenly coated and tender.

    To make the dressing, whisk together the olive oil, apple cider vinegar, grapefruit juice, dijon mustard, pure maple syrup, and sea salt, then add to the kale and toss well.

    To assemble the salad, top the kale with squash and sliced almonds and serve.

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    COMMENTS / REVIEWS

    1. L
      Linda

      This website has been my go-to for weekly meal planning the past couple of years

    2. t
      tomoko

      i loved it so simple but very elegant.

    3. R
      Roberta

      Fabulous.

    4. A
      Audrey

      I admittedly made a few changes, but I think the concept is the same and made it so good.

    5. M
      Mark Thoeny

      Unfortunately it is not in my taste.I do not recommend it.

    6. R
      Regina

      Loved it. Simple, but very tasty.

    7. K
      Kristy

      I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!

    8. M
      Monica

      Made this tonight and it was wonderful!

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