Yield: Serves 6
Skill level: Easy
Kale salad gets a seasonal upgrade with the addition of roasted acorn squash and crisp Autumn Glory apples. Tender roasted squash pairs with hearty greens, crunchy pecans, and a bright honey mustard dressing for a balanced mix of flavors and textures. This nutrient-packed salad is both satisfying and versatile, making it perfect as a side dish or a light meal during the fall season.
Roasted squash, crisp apples, and kale tossed with honey mustard dressing. A fresh, balanced salad.
Ingredients:
Salad
- 1 acorn squash
- 1 tablespoon unrefined coconut oil
- 1 large bunch of curly kale, stemmed and chopped
- 2 Autumn Glory® apples
- ½ cup pecans
- ⅓ cup unsweetened dried cranberries
- ¼ cup hemp seeds
Apple Honey Mustard Dressing
- ½ Autumn Glory apple, peeled, cored, and diced
- ¼ cup extra virgin olive oil
- ¼ cup yellow mustard
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon sea salt
Directions:
Dressing
Add all dressing ingredients into a small high-speed blender and blend until smooth.
Salad
- Preheat the oven to 350°F.
- Cut the acorn squash in half lengthwise, scoop out the seeds, then slice the squash into semicircles.
- Toss squash in coconut oil and roast in the oven for 30 minutes. Meanwhile, wash and chop kale and wash and dice Autumn Glory apples.
- On a serving plate, add kale, acorn squash, diced apples, pecans, cranberries, and hemp seeds. Serve with Apple Honey Mustard Dressing
Recipe created by The Blonde Budget and Healthy Grocery Girl for Superfresh Growers®.
