Kale & Roasted Squash Salad with Maple Vinaigrette

Name: Kale & Roasted Squash Salad with Maple Vinaigrette
Ingredients: Acorn squash, 1 small, halved, seeded, and sliced; Sea salt; Brown sugar, 2 tablespoons; Paprika, ¼ teaspoon; Extra-virgin olive oil, 2 tablespoons plus 1 teaspoon; Raw pumpkin seeds (pepitas), ½ cup (2 oz/60 g); Raw pumpkin seeds (pepitas), ½ cup (2 oz/60 g); Kale, 1 bunch, stems and ribs removed; Maple syrup, 2 tablespoons; Lemon juice, 2 tablespoons; Honeycrisp or other crisp, tart apple, 1 large, cored and chopped; Honeycrisp or other crisp, tart apple, 1 large, cored and chopped; Honeycrisp or other crisp, tart apple, 1 large, cored and chopped; Red onion, ¼ small, thinly sliced; Raisins or other chopped dried fruit, ½ cup (3 oz/90 g); Raisins or other chopped dried fruit, ½ cup (3 oz/90 g)

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

The fall farmers’ market is a colorful sight, with orange, green, and yellow squashes piled alongside purple and green kale. Put both superfoods to good use in this salad, where slightly crunchy kale is studded with tender squash and drizzled with a tangy-sweet vinaigrette. This is one salad that is just as delicious the next day or even the day after that. Feel free to substitute any dried fruit for the raisins.

Ingredients

Side dish
Gluten-free
Vegan

Ingredients

Method