Description
This hearty, harvest-inspired salad perfectly balances the caramelized sweetness of roasted acorn squash with the earthy, crisp texture of fresh kale. Finished with tart dried cranberries, creamy feta cheese, and toasted pumpkin seeds, this dish offers a delightful harmony of flavors. It serves as an elegant, nutritious, and comforting meal that is easy to prepare yet sophisticated enough for any occasion. Perfect as a vegetarian main or a wholesome side dish that celebrates clean, seasonal ingredients.
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
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
2 tbsp toasted pumpkin seeds
1 tbsp lemon juice (for dressing)
1/4 tsp black pepper
Instructions
Preheat oven to 400°F (200°C).
Toss the cubed acorn squash with 1 tablespoon of olive oil and a pinch of salt on a baking sheet.
Roast the squash for 25-30 minutes until tender and caramelized, turning halfway through.
While squash roasts, place kale in a large bowl and drizzle with the remaining tablespoon of olive oil and lemon juice.
Massage the kale with your hands for 2-3 minutes until the leaves become soft and dark green.
Add the warm roasted squash to the bowl with the kale.
Top with dried cranberries, crumbled feta cheese, and toasted pumpkin seeds.
Season with remaining salt and black pepper, toss gently, and serve warm or at room temperature.
Notes
To ensure the best texture, always massage the kale with the oil before adding other ingredients. You can substitute goat cheese for feta if preferred. For extra protein, add cooked chickpeas or quinoa.