Roasted Squash Salad
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 0 servings 1x
- 1 medium acorn squash, seeded, sliced (skin is edible!)
- 1 tbsp. fresh sage, minced
- 1/4 cup + 1 tbsp. olive oil, divided
- salt and pepper, to taste
- 1 tbsp. dark fruit jam (like cherry or blackberry)
- 2 tbsp. balsamic vinegar
- 6–8 cups kale, chopped
- 2–3 oz. (or more to taste) parmesan cheese, shaved
- 1/4 cup pecans, toasted
- 1/4 cup dried cranberries
- Preheat oven to 410 degrees F. Toss sliced acorn squash, sage, 1 tbsp. olive oil, and salt and pepper on a sheet pan. Roast squash for 20 minutes. Flip squash, rotate the pan for even cooking, then roast for another 10 min.
- Meanwhile, make dressing by whisking together jam, vinegar, 1/4 cup olive oil, and salt/pepper to taste. (Or put dressing ingredients in a mason jar, seal, and shake until incorporated.)
- Massage kale with dressing until slightly wilted about 2-3 min. Once squash is done roasting, top kale with squash, cheese, pecans, and dried cranberries.