Name: Baby Kale Salad with Acorn Squash
Prep time: 15 min
Total time: 1 h 20 min
Yield: 8 - 10 serving(s)
Ingredients: 2 small acorn squash, halved, seeded, and cut into 12 wedges each; 6 tbsp. olive oil; 2 1/2 tsp. kosher salt; 3 tbsp. salted butter, at room temperature; 3 tbsp. plus one teaspoon packed light brown sugar; 1 tbsp. chopped fresh rosemary; 2 tbsp. apple cider vinegar; 1 small shallot, halved and thinly sliced; Black pepper, to taste; 1 8-ounce container baby kale; 1/2 c. dried cranberries; 1/2 c. crumbled goat cheese; 1/3 c. roasted salted pepitas

Step 1Preheat 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.

Step 2Meanwhile, 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.

Step 3Meanwhile, 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.

Step 4Add 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.

Baby Kale Salad with Acorn Squash

Ingredients

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