1/19/2024 0 Comments Roasted acorn squash salad![]() And flavor-wise, we cover all the bases: we have the rich creamy tang of goat cheese spicy, sweet, salty crunch from the pecans the squash is so sweet and mild with the bitter crunch of the kale and radicchio – a perfect match! The citrusy, mildly sweet flavor from the dressing is so subtle, and it brings it all together. The warm soft roasted acorn squash crunchy roasted pecans a fibrous bite from the kale and the crisp of fresh red onion slices. We have a lot of great texture in this salad. Then dot the top with chunks of goat cheese. Then dot the top with chunks of plain goat cheese. Transfer the tossed salad to a large serving dish. Then add the squash slices and pour on the rest of the dressing. Toss the onion slices and radicchio slices with the kale and a little more dressing. Add the squash slices and pour on the rest of the dressing. Toss the onions and the radicchio slices in the bowl with the kale, add a little more dressing and toss to combine. Assemble the Kale Salad with Roasted Acorn Squash Half a red onion, sliced thinly sweet spicy roasted pecans, broken in halves, equaling about 1/2 cup of nuts and one small head of radicchio, thinly sliced. Once you’ve massaged the kale and the leaves are darker green and slightly wilted, set it aside while we prep the rest of the ingredients. I went for about 10 ounces of kale and it was a lot! Pour about 1/3 of the still warm dressing over the kale and give it a really good massage – to coat all the leaves in dressing and to soften the kale. That’s the best way to measure it, in my opinion. Massage the Kale!ĭepending on how many people you’re serving, figure about one heaping handful per person. Discard the the skin and slice the acorn squash halves in half again, then slice into 1/8-inch thick strips. Use a paring or utility knife to slice and peel off the skin. When the squash comes out of the oven, let it sit until it is cool enough to handle. When the dressing is emulsified and thickened slightly, transfer to a heat proof measuring cup and set aside. ![]() Whisk in the olive oil and keep whisking to make an emulsified sauce. Orange juice, maple syrup, dijon and shallot. Keep whisking while simmering to create an emulsified sauce. Add a few cranks of fresh black pepper and a pinch of Kosher salt. Stir to dissolve the dijon and bring to a simmer. In a skillet or a saucepan, over medium heat, combine the orange juice, maple syrup, dijon, and diced shallot. We have fresh orange juice, apple cider vinegar, dijon mustard, maple syrup, a diced shallot and olive oil. This dressing is the same recipe I used for the Fall Harvest Salad. Then turn the cut sides down and roast for 1 hour. Place the halves on a rimmed sheet tray and drizzle with olive oil, sprinkle with Kosher salt and black pepper. Start by preheating the oven to 350 degrees and slicing the acorn squash in half. So let’s get to this hearty Kale Salad with Roasted Acorn Squash! Last year I posted a great Fall Harvest Salad that hits a lot of these same notes, and it was a hit as a Thanksgiving side. Salads are wonderful any time of year, but there is something about a Fall Kale Salad with Roasted Squash that just feels great – cutting through all the comfort (read: heavier) foods we are fixing as the weather turns cool and the holidays are close.
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