
Acorn Squash Salad

Ingredients
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
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
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
Salad
Peanut Brittle
Dressing
Directions
- Start by prepping your pumpkin brittle. Preheat your oven to 310ºF
In a small bowl combine maple syrup, olive oil, and spices. Mix and pour over pumpkin seeds
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
Turn your oven up to 400ºF
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
Roast for 30-35 minutes until fork tender and caramelized, tossing halfway through
Start cooking farro on stove top as well
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
Add pumpkin brittle, acorn squash, farro, goat cheese and pomegranates to kale
Drizzle a little bit of dressing over the top and lightly toss
Adjust dressing amount to your desire
Enjoy!
