This seasonal salad uses a delicious roasted acorn squash, which adds a hint of natural sweetness and is full of vitamins, nutrients and fiber!

Tip: To make the kale easier to chew, be sure to remove the spine of the leaves. You can also sautee kale for a few minutes to wilt the leaves and enjoy a warm salad!

(para español, haga clic aquí)

Salad Ingredients

  • 1 acorn squash
  • 2 tbsp olive oil
  • 4 cups kale
  • 1 cup pecans
  • ½ cup pomegranate seeds


Dressing Ingredients

  • ½ cup olive oil
  • ½ lemon, juiced
  • 1 tbsp Dijon mustard
  • ¼ cup balsamic vinegar
  • 2 cloves garlic, minced

Recipe Preparation

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Slice acorn squash and toss with (2 tbsp) olive oil and spread across a baking sheet.
  3. Roast squash for 30-40 minutes until tender. Remove and set aside.
  4. For the dressing, whisk together lemon juice, Dijon mustard, balsamic vinegar, and minced garlic.
  5. Slowly pour in (½ cup) olive oil to the dressing mixture and whisk well.
  6. Combine roasted kabocha squash, kale, pecans, and pomegranate seeds in a bowl. Add dressing to taste.

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