fbpx

Apple, Squash and Kale Salad 

Cambridge Food Bank•Blog•Recipes•Apple, Squash and Kale Salad 

Serves 4 as a side dish 

Ingredients: 

  • 1 Acorn Squash 
  • 1 Bunch of Kale 
  • 2 Apples, Cored and Medium-Diced 
  • 4 Tbsp Olive Oil 
  • 2 Tbsp White Wine Vinegar 
  • 1 Tbsp Honey 
  • 1 Tbsp Dijon Mustard 
  • Salt and Pepper 
  • ½ Cup Green Onions, Finely Chopped 

Directions:

  1. Heat your oven to 375 degrees. Wash the squash to remove and dirt from the outside, then place on a baking sheet. Bake for 35-45 minutes. 
  2. While the squash bakes, strip the kale leaves off the stem, and roughly chop into bite-sized pieces. Rinse with a colander or salad spinner, and place in a large serving bowl with the apple. 
  3. Combine the olive oil, vinegar, honey, mustard, salt and pepper in a mason jar. Shake vigorously for 15 seconds until combined. Taste and add more salt or pepper if desired. 
  4. Remove the squash from the oven and allow to cool for 10 minutes. When it’s cool enough to handle, cut it in half, and scoop out and discard the seeds. Peel off the skin and cut the squash into rough bite-sized cubes and add to the salad. 
  5. Pour over the dressing and mix to combine. Top with the green onions. 

*Note* To turn this salad into a full meal, you can combine it with 3 cups of cooked wild rice, or a can of drained and lightly roasted chickpeas. Enjoy!