Prep time 10 mins

Cook time 35 mins

This Roasted Acorn Squash Salad with Creamy Balsamic Reduction has become a festive go-to for me. It is hearty, a bit sweet, colorful + so flavourful!

Ingredients

Roasted Squash

• 1 medium acorn squash
• 1 Tbsp avocado oil (or sub melted coconut oil)
• 1 tsp salt
• pinch black pepper

 Balsamic Reduction

• 1 cup balsamic vinegar

 Crispy Onion

• 2 Tbsp. avocado oil (or sub melted coconut oil)
• ½ medium onion, thinly sliced
• 2 Tbsp. almond flour
• ½ tsp sea salt

 Salad

• 1 large bundle kale, steamed and chopped
• 1 Tbsp. lemon juice
• 2 Tbsp. toasted walnuts, chopped
• 2 Tbsp. dried cranberries

How to Prepare Acorn Squash

• Cut each acorn squash in half lengthwise.
• Scoop out seeds and guts and cut into wedges.

For the squash:

1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper and arrange squash wedges across it.
3. Drizzle with avocado oil. Sprinkle with salt and pepper.
4. Roast for 20 minutes, or until squash is dark golden and tender.

 For the dressing:

1. While the squash roasts, pour balsamic vinegar into a small saucepan. Bring to a low boil. Simmer for about 10 minutes, or until dressing is reduced by about half and appears thick + sticky. Be careful not to burn.
2. Pour into small bowl and set aside until ready to serve.

 For the crispy onion:

1. In a small bowl, toss the onion with almond flour, and salt. Heat a medium-sized skillet over medium heat and melt oil. Once hot, pour in the onion mixture and fry for about 5 minutes, or until onions are golden and crisp.
2. Remove from heat and set aside until ready to serve.

 For serving:

1. Add the kale to a large serving bowl and drizzle with lemon juice. Using your hands, massage the kale until it is wilted and dark.
2. Top with roasted squash, crispy onion, walnut, and dried cranberries. Leave the dressing separate and drizzle on individual portions.
3. Salad is best enjoyed day-of, but will keep refrigerated in airtight container for up to 3 days.