Roasted Squash Salad

Overview of roasted acorn squash on top of massaged kale salad with pecans, shaved Parmesan, and dried cranberries in a bowl


  • 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
  • 68 cups kale, chopped
  • 23 oz. (or more to taste) parmesan cheese, shaved
  • 1/4 cup pecans, toasted
  • 1/4 cup dried cranberries


  1. 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.
  2. 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.)
  3. 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.