Description
This Roasted Acorn Squash and Kale Salad combines the natural sweetness of roasted acorn squash with the fresh, vibrant flavors of kale, shredded carrot, and red cabbage. Enhanced with a tangy maple vinaigrette, currants, sunflower seeds, and crumbled feta cheese, this salad offers a delightful blend of textures and tastes, making it a perfect gluten-free dish for fall and winter meals, suitable for both weeknights and holiday tables.
Ingredients
Scale
Vinaigrette
- 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 Acorn 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 extra for garnish)
- 1/2 cup crumbled feta cheese
Instructions
- Prepare the Roasted Acorn Squash: Preheat the oven to 400°F (200°C). Toss the acorn squash slices with 2 tablespoons olive oil, paprika, kosher salt, and freshly ground black pepper to coat evenly. Arrange the slices on a baking sheet in a single layer.
- Roast the Squash: Place the baking sheet in the preheated oven and roast the squash for 35-40 minutes, turning halfway through, until the slices are tender and lightly browned on the edges.
- Make the Maple Vinaigrette: In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, olive oil, kosher salt, and freshly ground black pepper until emulsified.
- Prepare the Salad Base: In a large mixing bowl, combine the chopped kale, shredded carrot, shredded red cabbage, currants, and sunflower seeds. Pour the maple vinaigrette over the salad and toss well to coat all the ingredients evenly.
- Assemble the Salad: Add the roasted acorn squash slices to the dressed kale mixture and gently toss to combine. Sprinkle crumbled feta cheese and additional sunflower seeds on top as garnish.
- Serve: Serve the salad immediately or chill briefly before serving for flavors to meld. This salad makes a hearty side or a light main course.
Notes
- Roasted Acorn Squash and Kale Salad is perfect for fall and winter seasons.
- Roasted squash adds a natural sweetness complemented by the tartness of currants and maple vinaigrette.
- This salad is gluten free, making it suitable for those with gluten intolerance.
- It is both delicious enough for special holiday meals and quick enough for weeknight dinners.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
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
