Roasted Acorn Squash and Kale Salad

Serves: 6 
Difficulty: Easy


  • 1 MEDIUM Acorn Squash - halved, seeded, and sliced 1/2" thick
  • 2 TBSP Extra Virgin Olive Oil
  • 6 CUPS Kale - chopped
  • 1/3 CUP Apple Cider Vinaigrette
  • 1/4 CUP Golden Raisins
  • 1/4 CUP Dried Cranberries
  • 1/4 CUP Pumpkin Seeds - toasted
  • 1/2 CUP Goat Cheese Crumbles
  • 2 TBSP Parsley - chopped
  • Salt & Pepper - to taste


  1. Preheat over to 400°F
  2. In a medium-sized bowl, toss Acorn squash slices with Olive Oil, Salt, and Pepper
  3. Place on a parchment-covered sheet pan and roast for 25-30 minutes, or until tender and golden
  4. In a large bowl, massage Kale with half of the dressing
  5. Arrange Kale on a platter and top with Acorn squash slices
  6. Sprinkle Raisins, Cranberries, Pumpkin Seeds, Goat Cheese Crumbles, and Parsley over the top
  7. Drizzle with remaining dressing

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Courses: Salad
Tag: Vegetarian
Source: Farm Boy