Savory Acorn Squash and Kale Salad
This vibrant autumn salad perfectly balances the sweet, caramelized richness of roasted acorn squash with the hearty, earthy crunch of massaged kale. Enhanced by tangy feta, sweet dried cranberries, and toasted pumpkin seeds, this dish is a nutritional powerhouse that serves as an elegant side or a satisfying main. Its durable texture makes it an ideal choice for meal prepping, ensuring every bite remains fresh, flavorful, and satisfying throughout your busy week.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 medium acorn squash, seeded and cut into 1-inch cubes
4 cups kale, stems removed and leaves torn into bite-sized pieces
2 tbsp olive oil, divided
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/3 cup feta cheese crumbles
1/4 cup dried cranberries
1/4 cup toasted pumpkin seeds
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed acorn squash with 1 tablespoon of olive oil, salt, pepper, and garlic powder on a baking sheet.
Roast the squash for 25-30 minutes until tender and golden brown, turning once halfway through.
While the squash roasts, place the kale in a large mixing bowl with the remaining tablespoon of olive oil.
Massage the kale with your hands for 2-3 minutes until the leaves become soft and dark green.
Add the roasted squash, feta, dried cranberries, and pumpkin seeds to the bowl.
Toss gently to combine and serve warm or at room temperature.
Notes
To toast raw pumpkin seeds, dry-roast them in a pan over medium heat for 3-5 minutes until fragrant. Store leftovers in an airtight container in the refrigerator for up to 3 days; kale will not wilt due to its sturdy structure.