Roasted Squash & Baby Kale Salad with Maple-Balsamic Vinaigrette
Recipe - Welcome
Roasted Squash & Baby Kale Salad with Maple-Balsamic Vinaigrette
0
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
6
Servings
308
Calories
Shop Ingredients
Makes 6 servings
Anderson's Maple Syrup, Pure - 16 Ounce
$10.48$0.66/oz
Pompeian Vinegar, Gourmet, Balsamic - 16 Fluid Ounce
$4.48 was $4.98$0.28/fl oz
Brookshire's Dijon Mustard - 12 Each
$2.98$0.25 each
Not Available
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.98$1.28/oz
Brookshire's Extra Virgin Olive Oil - 17 Fluid Ounce
$8.98 was $10.98$0.53/fl oz
Not Available
Nature Nates Honey, Raw & Unfiltered - 11 Ounce
$7.98$0.73/oz
Not Available
Brookshire's Salted Butter, 4 Quarters - 4 Each
$2.97 was $5.48$0.74 each
Brookshire's Pumpkin Seeds - 9 Ounce
$4.48$0.50/oz
McCormick Cinnamon Sugar - 3.62 Ounce
$3.78$1.04/oz
Brookshire's Chili Powder - 1.9 Ounce
$2.48 was $3.48$1.31/oz
Not Available
Not Available
Not Available
Not Available
BelGioioso Cheese, Parmesan, Freshly Shaved - 10 Ounce
$7.49$0.75/oz
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.