Roasted Squash and Kale Salad
This is a fall salad of the best sort—sturdy roots, the first of the hearty winter squash, and the delicious genius of roasted kale. Serve warm or at room temp; it won’t last long either way. (And neither did anything else at last week’s potluck!)
Roasted Acorn Squash and Kale Salad
Serves 5-6 as a side dish
For the salad
1/2 cup pecans
1 acorn squash
3 or 4 carrots
1 bunch kale
1 teaspoon brown sugar
1/2 teaspoon smoked paprika
Olive oil, salt and pepper
For the dressing
3 tablespoons olive oil
1 tablespoon mild vinegar (white, red wine, or apple cider work well)
Pinch of cumin
Salt and pepper to taste
- Preheat the oven to 375. Cut the squash in half and remove seeds. Chop roughly in bite-sized pieces. (It’s just fine to leave the skin on.) Chop the carrots the same way, and tear the kale leaves into bite-sized pieces, discarding the stems. Toss the vegetables with a drizzle of olive oil, salt and pepper. Spread evenly on a baking sheet.
- Place the pecans on another baking sheet and roast in the oven just until starting to toast, about 5 minutes. When cooled, roughly chop the nuts.
- Crank the oven up to 400 and roast the vegetables until the kale is a touch crispy and the squash and carrots are taking on some color, about 20–25 minutes.
- While you let the vegetables cool a bit, make the dressing: combine all dressing ingredients in an empty jar, screw the lid on tight, and shake to emulsify. Transfer the nuts and vegetables to a bowl and drizzle the dressing on top; gently mix. Ta da!