With kale, cranberries, butternut squash, pumpkin seeds (pepitas) and an apple cider vinaigrette, this salad hits all the fall notes. “This really is an autumnal salad,’’ said Ms. Anible. “It’s pretty, and it’s got the crunch of the pumpkin seeds and chewiness of cranberries and the creamy squash.”
Ingredients
- 1 pound butternut squash
- 5 tablespoons olive oil
- Salt and pepper
- 1 bunch of kale, de-stemmed
- ¼ cup apple cider
- 2 tablespoons cider vinegar
- 1 tablespoon maple syrup
- ½ cup dried cranberries
- ½ cup pepitas
- ⅛ teaspoon cinnamon
- 1 teaspoon brown sugar
- Nutritional Information
Nutritional analysis per serving (4 servings)
384 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 39 grams carbohydrates; 6 grams dietary fiber; 19 grams sugars; 7 grams protein; 29 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat oven to 400 degrees.
- Peel the squash, cut in half and scoop out the seeds. Cut the squash into 1/2-inch slices. Toss the squash with 2 tablespoons olive oil and salt and pepper to taste. Place in a single layer onto a baking sheet and roast for 20 minutes, or until the squash can be pierced by a knife. Remove from the oven and allow to cool.
- Slice the kale into bite-size pieces. In a small bowl, mix together the apple cider, cider vinegar, 2 tablespoons oil and maple syrup and season with salt and pepper. Drizzle a little of the dressing over the kale and gently rub the dressing over the leaves, by hand, to coat. Toss the kale with cranberries.
- In a separate bowl, mix together the remaining 1 tablespoon olive oil, pepitas, cinnamon, brown sugar and a dash of salt. Toast the pepitas in a shallow pan, just until they start to get tan and fragrant. Set aside to cool.
- Divide the squash and kale onto plates and top with the toasted pepitas.
About 1 hour
Dining and Cooking