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Feature image of roasted acorn squash salad topped with pomegranate seeds.

Roasted Acorn Squash Kale Salad

Renee
A beautiful kale salad topped with roasted acorn squash, pecans, pomegranate seeds, and a sweet and tangy champagne vinaigrette.
5 from 1 vote
Print Recipe Pin
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

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Equipment

  • Oven and Sheet Pan

Ingredients
  

  • 12 ounces Chopped Kale
  • 1 Acorn Squash Halved, sliced, and seasoned with cinnamon, nutmeg, brown or coconut sugar, and salt.
  • 1 Pomegranate Seeds removed
  • Chopped Pecans or Walnuts

Dressing

  • ¼ Cup Trader Joe's Orange Champagne Vinegar
  • ¼ Cup Olive or Avocado Oil
  • 1 tablespoon Maple Syrup
  • Pinch of Salt

Instructions
 

  • Preheat Oven to 400 degrees
  • Cut Acorn squash in half, remove seeds, and slice into 1 in pieces. Season with cinnamon, nutmeg, brown or coconut sugar, and salt. Roast in a 400 degree oven for 20-25 minutes until fork tender. (Skin is edible once cooked, but you can also remove it after cooking.)
  • Massage Chopped Kale leaves until they soften.
  • Combine ingredients for dressing, whisk it well, and pour dressing over kale. Toss to combine and add extra salt if needed.
  • Place roasted Acorn squash on top of kale salad and top with toasted pecans and pomegranate seeds.
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Notes

Leftover kale salad with dressing can be stored for 1 day in the refrigerator. The roasted acorn squash can be eaten cold or reheated then placed back on the salad.

Nutrition

Calories: 179kcalCarbohydrates: 21gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 35mgPotassium: 569mgFiber: 5gSugar: 9gVitamin A: 5928IUVitamin C: 66mgCalcium: 177mgIron: 2mg

Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

Keyword Acorn Squash Kale Salad
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