Superfood Kale & Acorn Squash Salad
1 small acorn squash, halved and cut into ½-inch slices
5 tablespoons extra-virgin olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon ground nutmeg, divided
1/2 teaspoon freshly ground black pepper, divided
1 medium sweet potato, cubed
1/4 cup walnuts, coarsely chopped
3 cups lacinato kale, washed and de-stemmed
1 apple, cut into long, thin sticks
1 1/2 cups wheatberries, cooked
1 teaspoon raw apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon real maple syrup
1/4 cup goat cheese, crumbled
1/4 fresh pomegranate seeds
How to Make It
Preheat oven to 425°.
Toss acorn squash with 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon nutmeg, and ¼ teaspoon black pepper; spread in an even layer on a rimmed baking sheet. On a separate rimmed baking sheet, toss sweet potato with 1 tablespoon olive oil, ½ teaspoon salt, remaining ½ teaspoon nutmeg, and remaining ¼ teaspoon black pepper; spread into an even layer. Bake both pans of vegetables at 425° until golden brown and crispy, about 35-40 minutes, flipping vegetables and rotating pans halfway through.
In a small skillet over medium heat, toast walnuts until golden brown and fragrant, about 8-12 minutes.
Toss and massage kale with 1 tablespoon olive oil and ½ teaspoon salt.
In a small bowl, whisk together remaining 2 tablespoons olive oil, apple cider vinegar, mustard, maple syrup, and remaining ½ teaspoon salt.
Finally, combine apple sticks, cooked wheatberries, squash, sweet potatoes, kale, and vinaigrette in a large serving bowl. Toss to combine and serve with goat cheese and pomegranate seeds.