Roasted Squash and Kale Salad
One of my favorite things about autumn is squash. Although there are many different varieties, my favorite is buttercup or kabocha because they are the sweetest naturally with little need for seasoning. I have been known to roast one and simply eat the whole thing plain; they are that good. I love them in soups, but salads with roasted squash are wonderful, if you are not in a soup mood. I am sharing a recipe here combining the squash with kale, sweet cranberries and crunchy pecans. It is delicious, but nutritiously dense from the kale and the vitamin A filled squash.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Preheat the oven to 425F degrees. Line a sheet pan with foil, and oil with a little olive oil. Toss the sqash cubes with just enough olive oil to coat, then spread out on the sheet pan. Roast the squash for about 30-45 minutes until tender (turning the pan after 20). Let cool slightly.
Meanwhile, in a large bowl, combine the kale, cranberries and pecans. Whisk together the dressing then toss with the kale to coat. Add the squash, and toss to combine. Serve at room temperature for best flavor.
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- Heart Healthy
- Side Dish