Description
This roasted acorn squash and kale salad features crisp apples, sautéed shallots, and a warming, sweet-and-savory vinaigrette—it’s the perfect fall or winter salad. Try it tonight!
Ingredients
SQUASH GLAZE & SALAD DRESSING:
3 tablespoons extra virgin olive oil
2 tablespoons gluten-free coconut aminos
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine sea salt
1 teaspoon pure maple syrup or raw honey
1 tablespoon raw apple cider vinegar
1 tablespoon whole grain mustard
FOR THE SALAD:
1 acorn squash, chopped to roughly 3/8” x 1” pieces
1 large bunch curly kale
1 Granny Smith apple with skin, cored, and sliced
1 tablespoon extra virgin olive oil
1 large shallot, thinly sliced
Pinch of salt
1 tablespoon hemp seeds (optional)
1 tablespoon sprouted pumpkin seeds (optional)
Instructions
Preheat the Oven: Line a rimmed baking sheet with unbleached parchment paper and heat the oven to 375° F.
Prepare the Glaze: Combine the olive oil, coconut aminos, cinnamon, ginger, salt, and desired sweetener in a small bowl, and whisk together until combined. Set aside.
Roast the Squash: Cut the squash in half lengthwise, scoop out the seeds and remove the stem. Slice into 3/8” x 1” slices and toss with 2 tablespoons of the glaze in a large glass or stainless-steel mixing bowl until evenly coated. Reserve the remaining glaze to make the salad dressing. Spread the squash in an even layer on the baking sheet and cook until fork-tender, about 18-20 minutes. Avoid overcooking as this will make the squash mushy.
Make the Dressing: Add the raw apple cider vinegar and whole grain mustard seeds to the reserved glaze and set aside.
Prepare the Kale Salad: While the squash roasts, wash the kale, remove the leaves from the stems, and finely chop. In the same mixing bowl, drizzle the chopped kale with the dressing. Thoroughly massage the kale with your hands to tenderize the leaves.
Sauté the Shallot: In a small pan, sauté the shallot in 1 tablespoon of extra virgin olive oil on medium-low. Add a pinch of sea salt. Cook until translucent and slightly golden brown, about 3 minutes. Add the shallot and sliced apple to the kale and gently toss to combine.
Finish & Serve: Add the cooked squash to the salad as well as the hemp seeds and pumpkin seeds if using. Toss until evenly combined. Enjoy the kale salad as is, or top with a protein of your choice.
Storage: This kale salad is best the day of, but you can refrigerate leftovers in an airtight glass container for up to 2 days.
Notes
Substitutions:
- Kale: Substitute organic spinach or arugula if preferred.
- Acorn Squash: Swap with 2 medium delicata squash or 1 small kabocha (no peeling needed). A small butternut squash also works—just peel before roasting.
- Vegan Option: Use maple syrup instead of honey.
- No Added Sugar: Replace maple syrup or honey with 10–15 drops of liquid monk fruit (without erythritol).
