Skip to content
Recipes >
Roasted Acorn Squash and Kale Salad
Directions
- Preheat oven to 400°F
- In medium bowl, toss acorn squash slices with olive oil, salt and pepper
- Place on parchment-covered sheet pan and roast for 25-30 minutes, or until tender and golden
- In large bowl, massage kale with half of the dressing
- Arrange kale on platter and top with acorn squash slices
- Sprinkle raisins, cranberries, pumpkin seeds, goat cheese crumbles and parsley over the top
- Drizzle with remaining dressing
Ingredients
-
1
medium acorn squash
halved, seeded, and sliced ½” thick
-
2 Tbsp
Farm Boy™ Extra Virgin Olive Oil (1 L)
-
salt and pepper
to taste
-
6 cups
kale
chopped
-
1/3 cup
Farm Boy™ Apple Cider Vinaigrette (350 ml)
-
¼ cup
golden raisins
-
¼ cup
dried cranberries
-
¼ cup
pumpkin seeds
toasted
-
½ cup
Farm Boy™ Goat Cheese Crumbles
-
2 Tbsp
parsley
chopped
Scroll to Top