Taking this salad on the road? It’s a hearty salad for lunches mid-week. I recommend bringing two containers, one with the dressed kale and another separate container from the other ingredients. When you’re ready to eat, combine everything together.
Leftover roast chicken makes an excellent addition to this roasted acorn squash kale salad. If you’re a cheese fiend like me, feta or goat cheese make a nice addition as well.
Pecans or almonds can be substituted for the walnuts in this recipe. Or go nut free with pumpkin seeds or sunflower seeds. Likewise, currants or golden raisins are an excellent swap for the dried cranberries. If you don’t have apple cider vinegar, try the dressing with champagne vinegar.