Harvest Kale Salad with Roasted Acorn Squash, Toasted Hazelnuts, and Apple-Cinnamon Vinaigrette
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Harvest Kale Salad:
  • 1 (about 1½ lb/680 g) acorn squash
  • Olive oil
  • Salt and black pepper
  • 6 cups (6 oz/170 g) baby kale
  • 1 apple (any kind you like), cored and sliced
  • ¼ cup toasted hazelnuts, coarsely chopped
Apple-Cinnamon Dressing:
  • ¼ cup (60 ml) fresh apple cider
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  1. Preheat the oven to 425F.
  2. Trim the top and bottom ends off the squash, and then cut it lengthwise down the middle. Scoop out the seeds and slice the squash across into ⅓-inch thick slices.
  3. Drizzle a couple tablespoons of olive oil onto a large baking sheet; add the sliced squash and a sprinkle of salt and black pepper, and toss to coat the squash.
  4. Spread the squash out in an even layer and bake until it’s crispy outside and soft inside, about 35 minutes, flipping the squash once halfway through. Cool.
  5. Whisk together all ingredients for the dressing and set aside.
  6. To assemble the salad, spread the baby kale out onto 1 large platter or 4 individual-sized salad plates. Top with the squash, apples, hazelnuts, and a drizzle of dressing.
  7. Serve.
Recipe inspired by and adapted from Julia Mueller's recipe for Fall Harvest Kale Salad with Cinnamon-Orange Dressing in Let Them Eat Kale! (Skyhorse Publishing; 2014).

Squash: If you want, you can cut off the squash’s peel once it’s cooked (I leave it on though – it’s delicious!).
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/harvest-kale-salad-with-roasted-acorn-squash-toasted-hazelnuts-and-apple-cinnamon-vinaigrette-let-them-eat-kale-cookbook-giveaway/