Go Back
5 from 1 vote
Roasted Acorn Squash Kale Salad | A roasted acorn squash kale salad with an orange vinaigrette dressing is perfect for winter lunch or dinner. Vegan, gluten free, paleo and Whole30 friendly. | SeasonedVegetable.com #wintersalad #veganrecipe #glutenfreerecipe #winterrecipe #vegetarianrecipe #vegetariansalad
Print
Roasted Acorn Squash Kale Salad
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
A roasted acorn squash kale salad with an orange vinaigrette dressing is perfect for winter lunch or dinner. Vegan, gluten free, paleo and Whole30 friendly.
Servings: 6 servings
Calories: 435 kcal
Ingredients
Roasted Acorn Squash Kale Salad
  • 1 acorn squash
  • 1 tablespoon olive oil
  • 1 bunch kale
  • 2 heads romaine lettuce
  • 1/4 cup thinly sliced red onion
  • 1 cup walnut pieces
  • 1/2 cup dried cranberries
Orange Vinaigrette
  • 2 tablespoons apple cider vinegar
  • Juice of 1 orange, about ½ cup, plus zest
  • 1/2 cup quality olive oil
  • 1/4 teaspoon cayenne powder
  • 1 teaspoon ground nutmeg
  • 1 clove garlic, minced
Instructions
Roast the acorn squash
  1. Heat oven to 350°F.
  2. Peel and dice acorn squash. Toss with 1 tablespoon olive oil, salt and pepper to taste. Spread the squash pieces evenly on a baking sheet. Roast for 25 minutes until squash is tender. Alternately, cut squash in half. Brush with olive oil and roast cut side down until tender, about 1 hour. Then peel and dice.
Make the salad dressing
  1. Combine dressing ingredients in a small jar.
  2. Shake vigorously until combined.
Prepare and assemble the roasted acorn squash kale salad
  1. While squash is roasting, remove ribs and stems from kale. Chop leaves roughly into bite sized pieces or tear by hand. Toss with half the dressing in a large bowl and let the kale soften while the squash roasts.
  2. Trim ends of romaine lettuce, then chop into bite sized pieces.
  3. When the squash is tender, combine the lettuce, red onion, walnuts and cranberries with the dressed kale. Add squash and the remaining dressing. Toss well and serve immediately.
Recipe Notes

Seasoned Secret

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.

Omnivore

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.

Check the Fridge

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.