Roasted Squash & Baby Kale Salad with Maple Balsamic Vinaigrette

Roasted Squash & Baby Kale Salad with Maple-Balsamic Vinaigrette

Recipe - Frankston #713

Roasted Squash & Baby Kale Salad with Maple-Balsamic Vinaigrette

Servings6

Cook Time60 Minutes

Calories308

Ingredients

DRESSING: 2 Tbs maple syrup

2 Tbs balsamic vinegar

1 tsp Dijon mustard

1/2 tsp salt

1/4 tsp black pepper

1/3 cup extra virgin olive oil

SALAD: 1 delicata or acorn squash

2 Tbs Nature Nate’s® Honey

1 Tbs olive oil

1 tsp butter

1/2 cup pepitas

1/2 tsp cinnamon sugar

1/4 tsp chile powder

1/4 tsp salt

4 cups baby kale

1 avocado, sliced

1/4 cup pomegranate seeds

1/3 cup parmesan shavings

Directions

Add all dressing ingredients to a jar, and shake to combine. Refrigerate until ready to use.
Preheat oven to 400° F. Cut off the top and bottom of the squash, and hollow out the seeds. Slice into 1/2-inch thick rings, and then cut the rings in half. Place in a bowl. Add honey and olive oil. Toss to coat. Place on a parchment-lined baking sheet. Cook for 35 to 40 minutes until squash is tender and caramelized. Set aside.
Heat a skillet over high heat. Add butter, pepitas, cinnamon sugar, chile powder and salt. Stir to combine. Toast the seeds for about 2 minutes. Remove from heat, and set aside.
Place kale in a serving bowl. Add 2 tablespoons of dressing. Toss to coat. Top with squash, avocado, pepitas, pomegranate seeds and parmesan. Serve with additional dressing on the side.

Nutritional Information

Calories: 308, Fat: 22 g (5 g Saturated Fat), Cholesterol: 6 mg, Sodium: 344 mg, Carbohydrates: 25 g, Fiber: 3 g, Protein: 6 g.

0 minutes

Prep Time

60 minutes

Cook Time

Servings

308

Calories

Shop Ingredients

Makes 6 servings

DRESSING: 2 Tbs maple syrup

Not Available

2 Tbs balsamic vinegar

Pompeian Vinegar, Gourmet, Balsamic - 16 Fluid ounce

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$4.29 was $4.99$0.27/fl oz

1 tsp Dijon mustard

Brookshire's Dijon Mustard - 12 Each

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$3.19$0.27 each

1/2 tsp salt

Brookshire's Iodized Salt - 26 Ounce

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$0.99$0.04/oz

1/4 tsp black pepper

Brookshire's Black Pepper, Ground - 3.1 Ounce

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$3.59 was $3.99$1.16/oz

1/3 cup extra virgin olive oil

Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce

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$9.99 was $11.49$0.59/fl oz

SALAD: 1 delicata or acorn squash

Not Available

2 Tbs Nature Nate’s® Honey

Not Available

1 Tbs olive oil

Not Available

1 tsp butter

Brookshire's Salted Butter, 4 Quarters - 4 Each

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$5.49 was $5.99$1.37 each

1/2 cup pepitas

Not Available

1/2 tsp cinnamon sugar

Not Available

1/4 tsp chile powder

Brookshire's Chili Powder - 1.9 Ounce

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$2.50 was $3.59$1.32/oz

1/4 tsp salt

Not Available

4 cups baby kale

Not Available

1 avocado, sliced

Not Available

1/4 cup pomegranate seeds

Not Available

1/3 cup parmesan shavings

Not Available

Nutritional Information

Calories: 308, Fat: 22 g (5 g Saturated Fat), Cholesterol: 6 mg, Sodium: 344 mg, Carbohydrates: 25 g, Fiber: 3 g, Protein: 6 g.

Directions

Add all dressing ingredients to a jar, and shake to combine. Refrigerate until ready to use.
Preheat oven to 400° F. Cut off the top and bottom of the squash, and hollow out the seeds. Slice into 1/2-inch thick rings, and then cut the rings in half. Place in a bowl. Add honey and olive oil. Toss to coat. Place on a parchment-lined baking sheet. Cook for 35 to 40 minutes until squash is tender and caramelized. Set aside.
Heat a skillet over high heat. Add butter, pepitas, cinnamon sugar, chile powder and salt. Stir to combine. Toast the seeds for about 2 minutes. Remove from heat, and set aside.
Place kale in a serving bowl. Add 2 tablespoons of dressing. Toss to coat. Top with squash, avocado, pepitas, pomegranate seeds and parmesan. Serve with additional dressing on the side.