Gourds are now in season, and the acorn squash is one of favorites. The skin is so tender when roasted that there’s no peeling required. Less work, more flavor is win, win.
1 Acorn Squash, Sliced
1 Bunch of Kale, torn or chopped
1 Medium Shallot, sliced thin
1/2c Dried Cranberries
1/4c Roasted Pumpkin Seeds
1/4c Extra Virgin Olive Oil
2 Tbsp Balsamic Vinegar
Preheat oven to 400º
Slice squash. Toss with extra virgin olive oil and salt and pepper. Roast until soft, about 25 minutes, flipping once.
While the squash is roasting, make the balsamic vinaigrette by whisking together the oil and vinegar. Season with salt and pepper. Add the shallots to the dressing.
Massage the dressing into the kale. This helps to tenderize the kale, which makes for a more pleasant eating experience.
Add dried cranberries and mix into the kale.
Place kale at the bottom of your dish. Add roasted squash slices on top.
Sprinkle pumpkin seeds and a few more dried cranberries on top.
Delicata squash can be substituted for acorn squash.
For a little extra flavor, this salad is also great with goat cheese.