Recipes > Roasted Acorn Squash and Kale Salad
Roasted Acorn Squash and Kale Salad

Roasted Acorn Squash and Kale Salad


  • Serves: 6

  • Difficulty: Easy
Vegetarian

Courses: Salads

Directions

  1. Preheat oven to 400°F
  2. In medium bowl, toss acorn squash slices with olive oil, salt and pepper
  3. Place on parchment-covered sheet pan and roast for 25-30 minutes, or until tender and golden
  4. In large bowl, massage kale with half of the dressing
  5. Arrange kale on platter and top with acorn squash slices
  6. Sprinkle raisins, cranberries, pumpkin seeds, goat cheese crumbles and parsley over the top
  7. 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
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