Acorn Squash Salad

Acorn Squash Salad

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Ingredients

    Salad

  • ¾ bag Trader Joe's organic shredded kale

  • 1 acorn squash, diced (peeled if desired)

  • ½ cup pomegranates

  • 1/3 cup crumbled chèvre goat cheese

  • ½ cup cooked Trader Joe's 10-minute Farro

  • Peanut Brittle

  • ½ cup raw pumpkin seeds

  • 1 ¼ tablespoon maple syrup

  • 1 ½ teaspoon olive oil

  • dash of smoked paprika

  • pinch of salt

  • dash of thyme

  • Dressing

  • ¼ cup olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon Dijon mustard

  • dash of maple syrup

  • garlic powder

  • pinch salt

Directions

  1. Start by prepping your pumpkin brittle. Preheat your oven to 310ºF

  2. In a small bowl combine maple syrup, olive oil, and spices. Mix and pour over pumpkin seeds

  3. Lay out on a sheet pan and roast for 30-35 minutes. Turn pan around hallway through. Let cool completely to harden. Note: they will still seem “wet” when you initially take them out

  4. Turn your oven up to 400ºF

  5. Dice acorn squash into small pieces. Peel beforehand if desired. Toss the squash in some olive oil, salt and pepper then lay out across parchment paper lined baking sheet

  6. Roast for 30-35 minutes until fork tender and caramelized, tossing halfway through

  7. Start cooking farro on stove top as well

  8. While your acorn squash and farro are cooking, use your hands to massage the kale with a squeeze of lemon juice and drizzle of kale

  9. Add pumpkin brittle, acorn squash, farro, goat cheese and pomegranates to kale

  10. Drizzle a little bit of dressing over the top and lightly toss

  11. Adjust dressing amount to your desire

  12. Enjoy!