This cozy fall salad combines baby kale, roasted kabocha squash, dried cranberries, pumpkin seeds and feta all tossed in a tangy apple cider vinegar dressing.
¼teaspoonfreshly ground black peppermore if needed
Instructions
Preheat oven to 375°. Wash the outside of the kabocha squash with warm water. Cut the squash in half and scoop out all the seeds. Cut the squash into 1-inch semicircles. Toss the squash pieces with oil, sprinkle with sea salt and spread on a roasting pan.
Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender and golden.
While squash is roasting, prepare the dressing by placing all ingredients except the olive oil in a small bowl. Whisk until combined, then slowly whisk in the olive oil. Set aside.
To prepare the salads, place a portion of the kale on a plate, top with a portion of cranberries, pepitas and feta. Add the roasted kabocha slices, drizzle with desired amount of dressing and serve.
Notes
Baby kale: You can use regular kale or your favorite leafy green.
Dried cranberries: If you don't have dried cranberries on hand feel free to swap it with any dried fruit. I could also see fresh apples or fresh figs being a nice addition!
Dairy-free/vegan: If you want a vegan or dairy-free salad you can omit the feta cheese or use a dairy-free cheese!