Description
A wholesome harvest salad that perfectly balances the sweetness of caramelized roasted acorn squash with the robust, earthy texture of massaged kale. Enhanced with tangy feta cheese, chewy dried cranberries, and crunchy pumpkin seeds, this nutrient-dense meal is as satisfying as it is vibrant. It is a perfect, stress-free choice for a quick weeknight dinner or an elegant holiday side dish that works for everyone at the table.
Ingredients
1 medium acorn squash, seeded and cut into 1-inch cubes
4 cups kale, stems removed and leaves torn into bite-sized pieces
2 tbsp olive oil, divided
1/2 tsp salt, divided
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
2 tbsp pumpkin seeds
1 tbsp balsamic vinegar
Instructions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed acorn squash with 1 tablespoon of olive oil, 1/4 teaspoon of salt, black pepper, and garlic powder in a bowl.
Spread the squash on the baking sheet and roast for 25-30 minutes until tender and caramelized.
While the squash roasts, place the torn kale in a large bowl with the remaining tablespoon of olive oil and a pinch of salt.
Massage the kale with your hands for 2-3 minutes until the leaves become soft and dark green.
Add the roasted squash to the kale.
Top with dried cranberries, crumbled feta cheese, and pumpkin seeds.
Drizzle with balsamic vinegar and toss gently to combine before serving.
Notes
To save time, you can roast the acorn squash in advance and store it in the refrigerator until ready to assemble. Make sure to massage the kale thoroughly, as this is the key to softening its tough fibers. You can substitute goat cheese for feta if you prefer a creamier texture.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting and Massaging
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: 280
- Sugar: 9g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg