thepioneerwoman
Baby Kale Salad with Acorn Squash
This hearty baby kale salad with acorn squash is full of roasted squash, goat cheese, pepitas, and a tangy homemade dressing.
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Preheat the oven to 375˚. Toss the acorn squash on a baking sheet with 2 tablespoons olive oil and 1½ teaspoons salt. Arrange the wedges cut-side down and bake for ⏱️ 15 minutes.
2
Meanwhile, mash together the butter, 3 tablespoons brown sugar and the rosemary in a small bowl. After ⏱️ 15 minutes of roasting, smear half of the butter mixture on the squash and roast for 10 more minutes. Flip the squash, brush with the remaining butter mixture and bake until tender, 5 to ⏱️ 10 minutes. Brush with any juices from the bottom of the baking sheet and let cool ⏱️ 10 minutes.
3
Meanwhile, combine the vinegar, shallot, remaining 1 teaspoon each salt and brown sugar and a few grinds of pepper in a serving bowl. Let sit about ⏱️ 5 minutes. Whisk in the remaining ¼ cup olive oil.
4
Add the roasted squash to the serving bowl (leave the excess juices on the pan). Add the kale, dried cranberries, goat cheese and pepitas and toss to coat.
Nutrition Facts
calories
288 Calories
fat Content
20 g
fiber Content
4 g
sugar Content
14 g
sodium Content
387 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
17 mg
carbohydrate Content
22 g
saturated Fat Content
6 g
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