Superfood Kale & Acorn Squash Salad

Organic Ingredients

  • 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

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

In a small skillet over medium heat, toast walnuts until golden brown and fragrant, about 8-12 minutes.

Step 4

Toss and massage kale with 1 tablespoon olive oil and ½ teaspoon salt.

Step 5

In a small bowl, whisk together remaining 2 tablespoons olive oil, apple cider vinegar, mustard, maple syrup, and remaining ½ teaspoon salt.

Step 6

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.

Peggy Van Cleef