Tuscan Kale and Acorn Squash Salad with Lemon Vinaigrette

Posted by on Dec 27, 2014 in Recipes | 0 comments

I eat salads almost every day and many times twice a day. If I go a few days without dark leafy greens, I crave them. Deeply. And of all greens to delight in, Tuscan kale, dinosaur kale or lacinato kale, whatever you call it, is by far my favorite.  It’s slightly bitter, but has a crisp sweetness to it. It has a bite to it, but is tender enough to eat without massaging or marinating. And it’s beautiful: those dark green leaves with a bluish tinge. Oh my! It’s almost enough to make me weak at the knees. 

In this simple, but delicious salad I pair it with roasted acorn squash, pumpkin seeds, cranberries and a simple lemon vinaigrette. It makes a delightful side salad for two, or meal for one. 

Tuscan kale and acorn squash salad with lemon vinaigrette

Tuscan kale and acorn squash salad with lemon vinaigrette

Tuscan Kale and Acorn Squash Salad with Lemon Vinaigrette
Serves 1
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Total Time
1 hr
Total Time
1 hr
Dressing
  1. 1 tbsp lemon juice
  2. 1 tsp apple cider vinegar
  3. 1 tsp olive oil
  4. 1 tsp coconut palm sugar
  5. Salt and pepper to taste
Salad
  1. 1/2 small acorn squash
  2. 4-6 Tuscan Kale leaves
  3. 1 tbsp dried cranberries, to taste
  4. 1 tbsp pumpkin seeds
Dressing
  1. In a small cup, mix together all ingredients with a whisk or fork until the sugar and salt have dissolved and the ingredients are well incorporated.
Salad
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Scoop seeds from acorn squash, rub the edges with a little olive oil and bake on a parchment-lined baking tray for 30 minutes or so, until the squash is easily pierced with a fork.
  3. Remove from oven and let cool for 10 minutes or so.
  4. Peel away the skin and chop into bite-sized pieces.
  5. Thoroughly wash the tuscan kale. Strip out the thick stems by grabbing the leaves at the base of the stem with you thumb and forefinger and pulling them down along the stem.
  6. Chop kale into bite-size pieces and place in a bowl along with the acorn squash, cranberries and pumpkin seeds.
  7. Drizzle over the dressing and toss to make sure all ingredients are lightly coated.
  8. Serve.
Notes
  1. I find the dressing, although only a tiny amount, is enough for this salad. However, if you want more, double or triple the recipe!
Vegan Sweet and Simple http://vegansweetandsimple.com/
And not only is it totally yummy, I think this salad is very pretty too. 

Yum!

Yum!

Is there any vegetable that makes you swoon?

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