Warm kale salad with maple roasted acorn squash

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  • For the Salad:
  • 1 acorn squash
  • 1 1/2 tablespoon olive oil, divided
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 4 cups kale, stem removed
  • 1/4 cup sliced almonds
  • For the Dressing:
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon apple cider vinegar
  • 1 tablespoon grapefruit juice
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon sea salt


    Preheat oven to 400 degrees F.

    Slice acorn squash in half and remove the seeds.
    Slice into 1/2-inch slices and lay on a baking sheet lined with parchment paper.
    Drizzle with 1 tablespoon.
    olive oil and season with sea salt and ground cinnamon.
    Roast squash for 35-40 minutes, until tender.
    Remove and set aside.
    No need to remove the skin.

    Massage the kale with your fingers with 1/2 tablespoon.
    olive oil for 2-3 minutes until evenly coated and tender.

    To make the dressing, whisk together the olive oil, apple cider vinegar, grapefruit juice, dijon mustard, pure maple syrup, and sea salt, then add to the kale and toss well.

    To assemble the salad, top the kale with squash and sliced almonds and serve.

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    1. A

      Simple, delicious. Thanks for another great recipe.

    2. E

      This is absolutely wonderful!

    3. c

      I'm totally hooked. I will make this often. It is amazing.

    4. M

      I will be making this again! Thanks for sharing.

    5. C

      this looks and smells great! and very easy.

    6. R

      Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!

    7. S

      Thanks - can't wait to try this out!

    8. R

      I work all day every day M-S. On my way home from work, I read this article, got home followed all the instructions they all taste good. Thank you for the recipe!!

    9. S

      I love this recipe

    10. A

      Mmmm lovely

    11. S

      What a wonderful inspiration!

    12. R

      I love this! So easy to throw together.

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