Skip to main content

Acorn Squash Will Take Your Salad To The Next-Level

Acorn Squash Will Take Your Salad To The Next-Level

With roasted acorn squash, a balsamic reduction and farm-fresh lacinato kale, this salad promises to impress. Take a cue from Chef Andy Zambrano and make sure to massage your kale to increase its tenderness before serving.

[[ recipeID=recipe-9kyl206g3, title=Acorn Squash Kale Salad ]]

Continue reading

Alma Backyard Farms Redefines Biodiversity in Compton and San Pedro

Alma Backyard Farms Redefines Biodiversity in Compton and San Pedro

Iman Benet: What I Eat for Better Focus

Iman Benet: What I Eat for Better Focus

Bagel+Slice Embraces a Regenerative Business Model Near Occidental College

Bagel+Slice Embraces a Regenerative Business Model Near Occidental College

Your Cart

Your cart is currently empty.
Click here to continue shopping.

Acorn Squash Kale Salad

Servings: 2

Keywords: Vegetarian, Vegan, Salad

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 1 small acorn squash
  • 1 bunch Lacinato kale
  • roasted pumpkin seeds
  • ½ teaspoon kosher salt
  • 1 tablespoon olive oil

Balsamic Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • ½ tablespoon Dijon mustard
  • ½ tablespoon agave syrup
  • kosher salt to taste

Instructions

  1. Heat the oven to 350 F.
  2. Cut the squash in half from top to bottom and remove the seeds and core with a spoon. Place the halved squash cut side down onto a cutting board and cut it into thin slices, creating half moon cuts.
  3. Place the squash on a baking sheet and cover with a drizzle of olive oil and salt. Bake for 25 minutes.
  4. Meanwhile, wash the kale, making sure to trim and discard the tough stems. Cut the remaining kale into inch-sized pieces and set aside.
  5. In a bowl, combine the balsamic vinegar, Dijon mustard and agave syrup. Whisk together then slowly add the oil to emulsify. Add salt to taste.
  6. Once the squash is cool to the touch, assemble the salad on a platter. Start with the kale and top it with the squash and pumpkin seeds. Take your dressing and drizzle it over top, along with a pinch of kosher salt and black pepper.