Description
This Roasted Acorn Squash and Kale Salad combines the natural sweetness of roasted acorn squash with hearty kale, shredded carrot, and red cabbage, balanced by a tangy maple vinaigrette and enriched with currants, sunflower seeds, and crumbled feta cheese. It’s a perfect gluten-free salad for fall and winter, offering a delightful contrast of flavors and textures that’s both wholesome and festive enough for holiday meals or easy weeknight dinners.
Ingredients
Scale
Dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 1/2 teaspoons Dijon mustard
- 1/4 cup olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Roasted Squash
- 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
Salad
- 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
- Prepare the dressing: In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, and olive oil until well combined. Season with kosher salt and freshly ground black pepper to taste. Set aside to allow flavors to meld.
- Roast the acorn squash: Preheat your oven to 400°F (204°C). Arrange the acorn squash slices on a baking sheet lined with parchment paper. Drizzle the 2 tablespoons of olive oil over the squash and sprinkle with kosher salt, freshly ground black pepper, and paprika. Toss gently to coat evenly. Roast in the oven for about 35-40 minutes, flipping halfway through, until the squash is tender and caramelized on the edges.
- Prepare the kale and vegetables: While the squash roasts, place the chopped kale, shredded carrot, and shredded red cabbage in a large salad bowl. Add the currants, sunflower seeds, and crumbled feta cheese.
- Combine salad and dressing: Once the squash is roasted and slightly cooled, add it to the salad bowl. Pour the prepared maple vinaigrette over the salad and toss gently to combine all ingredients thoroughly.
- Serve: Garnish with additional sunflower seeds if desired. Serve the salad immediately for the freshest texture and best flavor.
Notes
- Roasted Acorn Squash and Kale Salad is perfect for fall and winter, bringing seasonal flavors to your table.
- The roasted squash adds a natural sweetness that is complemented by the tartness of currants and a rich maple vinaigrette.
- This salad is gluten free and suitable for those seeking wholesome, hearty meals.
- For added crunch, consider toasting the sunflower seeds lightly before adding them to the salad.
- The salad can be served warm or at room temperature, making it versatile for different occasions.
Nutrition
- Serving Size: 1 serving
- Calories: 339 kcal
- Sugar: 12 g
- Sodium: 203 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 11 mg
