Roasted Squash & Baby Kale Salad with Maple-Balsamic Vinaigrette
Recipe - Frankston #713
Roasted Squash & Baby Kale Salad with Maple-Balsamic Vinaigrette
0
Servings6
Cook Time60 Minutes
Calories308
Ingredients
DRESSING: 2 Tbs maple syrup
2 Tbs balsamic vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1/3 cup extra virgin olive oil
SALAD: 1 delicata or acorn squash
2 Tbs Nature Nate’s® Honey
1 Tbs olive oil
1 tsp butter
1/2 cup pepitas
1/2 tsp cinnamon sugar
1/4 tsp chile powder
1/4 tsp salt
4 cups baby kale
1 avocado, sliced
1/4 cup pomegranate seeds
1/3 cup parmesan shavings
Directions
- Add all dressing ingredients to a jar, and shake to combine. Refrigerate until ready to use.
- Preheat oven to 400° F. Cut off the top and bottom of the squash, and hollow out the seeds. Slice into 1/2-inch thick rings, and then cut the rings in half. Place in a bowl. Add honey and olive oil. Toss to coat. Place on a parchment-lined baking sheet. Cook for 35 to 40 minutes until squash is tender and caramelized. Set aside.
- Heat a skillet over high heat. Add butter, pepitas, cinnamon sugar, chile powder and salt. Stir to combine. Toast the seeds for about 2 minutes. Remove from heat, and set aside.
- Place kale in a serving bowl. Add 2 tablespoons of dressing. Toss to coat. Top with squash, avocado, pepitas, pomegranate seeds and parmesan. Serve with additional dressing on the side.
Nutritional Information
Calories: 308, Fat: 22 g (5 g Saturated Fat), Cholesterol: 6 mg, Sodium: 344 mg, Carbohydrates: 25 g, Fiber: 3 g, Protein: 6 g.
0 minutes
Prep Time
60 minutes
Cook Time
6
Servings
308
Calories
Shop Ingredients
Makes 6 servings
Not Available
Pompeian Vinegar, Gourmet, Balsamic - 16 Fluid ounce
$4.49 was $4.99$0.28/fl oz
Brookshire's Dijon Mustard - 12 Each
$3.19$0.27 each
Brookshire's Iodized Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$4.29$1.38/oz
Brookshire's Extra Virgin Olive Oil - 17 Each
$9.99 was $11.49$0.59 each
Not Available
Not Available
Not Available
Brookshire's Salted Butter, 4 Quarters - 4 Each
$3.69 was $5.99$0.92 each
Not Available
McCormick Cinnamon Sugar - 3.62 Ounce
$4.29$1.19/oz
Brookshire's Chili Powder - 1.9 Each
$2.50 was $3.59$1.32 each
Not Available
Not Available
Not Available
Not Available
Not Available
Nutritional Information
Calories: 308, Fat: 22 g (5 g Saturated Fat), Cholesterol: 6 mg, Sodium: 344 mg, Carbohydrates: 25 g, Fiber: 3 g, Protein: 6 g.
Directions
- Add all dressing ingredients to a jar, and shake to combine. Refrigerate until ready to use.
- Preheat oven to 400° F. Cut off the top and bottom of the squash, and hollow out the seeds. Slice into 1/2-inch thick rings, and then cut the rings in half. Place in a bowl. Add honey and olive oil. Toss to coat. Place on a parchment-lined baking sheet. Cook for 35 to 40 minutes until squash is tender and caramelized. Set aside.
- Heat a skillet over high heat. Add butter, pepitas, cinnamon sugar, chile powder and salt. Stir to combine. Toast the seeds for about 2 minutes. Remove from heat, and set aside.
- Place kale in a serving bowl. Add 2 tablespoons of dressing. Toss to coat. Top with squash, avocado, pepitas, pomegranate seeds and parmesan. Serve with additional dressing on the side.