Flippin' Pat is savoring the last few days of fall and is so excited to share this new Acorn Squash Salad recipe with you! It's a perfect salad to serve at any holiday gathering or to accompany your favorite dish! The best part is the pumpkin brittle topping which is the ultimate balance between sweet and savory! Flippin' Pat hopes you enjoy!
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
