Kale & Roasted Squash Salad with Maple Vinaigrette

Name: Kale & Roasted Squash Salad with Maple Vinaigrette
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4-6
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); 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; Red onion, ¼ small, thinly sliced; Raisins or other chopped dried fruit, ½ cup (3 oz/90 g)

Image of Kale & Roasted Squash Salad with Maple Vinaigrette — Photo by Erin Scott

Servings

4-6

Prep Time

10 minutes

Cook Time

35 minutes

"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."

Recipe excerpted with permission from #EATMEATLESS: Good for Animals, the Earth & All by the Jane Goodall Institute. ©2021. Published by Insight Editions. Recipe by Robin Asbell. Photography by Erin Scott.

Author:

Jane Goodall, DBE

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)
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
Red onion, ¼ small, thinly sliced
Raisins or other chopped dried fruit, ½ cup (3 oz/90 g)

Directions

Preheat the oven to 400°F (200°C).
Lightly oil a rimmed baking sheet, place the squash on it, and season with salt. Roast for 20 minutes, then flip the slices and roast until tender and lightly browned, about 10 minutes more. Cool on a rack.
In a small bowl, stir together the brown sugar, paprika, and ½ teaspoon salt.
In a large sauté pan, warm 1 teaspoon of the oil over medium heat. Add the pumpkin seeds, stirring and swirling until they start to pop and smell toasty, 3–5 minutes. Add the brown sugar mixture and stir constantly until the sugar is melted and coats the seeds. Transfer to a medium bowl to cool.
Tear the kale leaves into bite-size pieces and place in a large bowl. In a small bowl, stir together the remaining 2 tablespoons oil, the maple syrup, lemon juice, and ½ teaspoon salt until well blended. Pour over the kale and massage the leaves for at least 2 minutes, until slightly softened.
Stir in the cooled squash, apple, onion, and raisins. Sprinkle with the spiced pumpkin seeds and serve right away.