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

Roasted Squash Salad

Melissa
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine American, Christmas, Thanksgiving
Servings 4 servings (as a side)

Ingredients
  

  • 1 medium acorn squash seeded, sliced (skin is edible!)
  • 1 tbsp. fresh sage minced
  • ¼ 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. parmesan cheese shaved
  • ¼ cup pecans toasted
  • ¼ cup dried cranberries

Instructions
 

  • 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, ¼ 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.
CLICK TO DISPLAY NUTRITION INFO

Nutrition

Calories: 360kcalCarbohydrates: 30gProtein: 11gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 12mgSodium: 599mgPotassium: 955mgFiber: 9gSugar: 4gVitamin A: 10562IUVitamin C: 106mgCalcium: 449mgIron: 4mg
Keyword kale, salad, squash
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