This amazing Apple & Acorn Squash Salad is all at once smooth, sweet, and sumptuous — truly an A+ dish!
Author:Addie Gundry
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4-6 1x
Category:Salads & Dressings
Ingredients
Scale
Pumpkin Goddess Dressing
1 cup plain Greek yogurt
1/2 cup sour cream
1/3 cup pumpkin puree’ (or canned pumpkin)
2 tablespoons champagne vinegar
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Apple and Acorn Squash Salad
1 acorn squash
1 apple, diced into small cubes
1 bunch of kale (about 3/4 pound) chopped
1/2 pound blanched Brussels sprouts slice in half and bottoms removed (feel free to add more)
1/4 cup dried cranberries
1/4 cup chopped pecans
Instructions
For the pumpkin goddess dressing: Process all the ingredients in a blender until well combined. Refrigerate until ready to use.
For the salad: Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray and set aside.
Slice the squash lengthwise, remove the seeds, and slice horizontally into 1/2-inch thick rounds. Place the sliced squash on the baking sheet. Drizzle with oil, sprinkle with salt, and toss the squash to coat. Then arrange in a single layer.
Bake the squash for about 20 minutes (or until tender and caramelized), flipping halfway through baking.
While the squash is baking, chop the kale and add it to a bowl with a splash of lemon juice, then massage the kale by hand and let it sit for about 10 minutes. This will tenderize the fresh kale.
Once the squash has cooled, remove the skin and cut it into bite-size pieces and transfer to a large salad bowl. Add the kale, Brussels sprouts, apple, pecans, and cranberries. Drizzle the dressing over the top and toss gently to mix. Serve immediately.
Notes
To blanch the Brussels sprouts: Bring a small pot of water to a boil. Add the halved Brussels sprouts and cook for 5 minutes. Remove the sprouts and transfer to a bowl of ice water. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Drain the Brussels sprouts, add them to the skillet, and stir to coat with the oil. Cook for 3 minutes and season with salt and pepper.
