Is there anything better than a hearty winter salad? Use butternut or acorn squash from your box to make this fragrant and filling meal. It’s great as a vegetarian-friendly main dish (boost the protein with a hard-boiled egg or extra nuts) or as a colorful side salad with roasted chicken. Consider it the perfect weeknight meal when you’re trying to get more veggies into your diet, or you just need to finish up some lingering produce.Print
- 1 small acorn squash, sliced into small wedges
- 1 tablespoon Dijon Mustard
- 1/4 cup maple syrup
- 1 tablespoon avocado oil (or baking oil of preference)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 3 cups kale, stems removed and massaged
- 1 small shallot, thinly sliced
- 1/2 cup pomegranate arils
- 1/4 cup almonds, slivered
- Juice and zest of 1 lemon
- 1 tablespoon extra virgin olive oil
- Preheat oven to 425 degrees.
- Add acorn squash wedges to a baking sheet in a single layer.
- In a small bowl, whisk together the mustard, maple syrup, avocado oil, salt, and pepper. Pour mixture over acorn squash pieces and toss to coat.
- Bake for 30-40 minutes, flipping halfway through, until golden brown and soft.
- Prepare a bed of kale on a serving dish. Add with shallots, squash wedges, almonds, and pomegranate arils.
- Top with lemon juice and zest, and a drizzle of olive oil to finish. Serve immediately and enjoy!