Roasted Winter Salad
Filled with everything hearty and delicious, this salad is filling and perfect to serve as a side dish alongside some roasted chicken for a simple dinner, to take to a dinner party, and of course the leftovers are perfect for lunch. Adding the hot sauce to the squash adds a mild heat to the final dish, and the winter wonder jam shines through the dressing, leaving guests wondering what your secret is!
Ingredients:
- 1 acorn squash
- 4 tbsp olive oil, divided
- 2 tbsp Pineapple + Turmeric + Achiote Hot Sauce
- 1 tsp sea salt
- 1/2 cup walnut halves
- 1/4 cup pumpkin seeds
- 3 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1 tsp thyme leaves
- 1 bunch green kale
- 1 pomegranate
- 1/2 cup dried cranberries
Dressing Ingredients:
- 2 tbsp olive oil
- 1/2 cup greek yogurt
- 1/4 cup Winter Wonder Jam
- 1 tbsp white wine vinegar
- 1 tbsp cranberry juice
- 2 tbsp poppy seeds
- 1/2 tsp sea salt
Directions:
- Preheat the oven to 375°f and line a baking sheet with parchment paper.
- Slice the acorn squash in half and remove the seeds. Slice each half into 1/2 inch thick slices and place on the baking sheet. Whisk together 2 tbsp of olive oil, the hot sauce, and sea salt in a small bowl. Brush on both sides on the squash slices. Bake in preheated oven for 25-30 minutes, until fork tender and golden brown. Remove from oven and allow to cool. Prepare a plate with a sheet of parchment paper.
- In a small pot, place the walnuts, pumpkin seeds, maple syrup, cinnamon, and thyme leaves. Stir together until the nuts and seeds are coated in the syrup. Place the pot over medium heat and allow the maple syrup to start to boil. Boil for one minute, stirring constantly, then pour the nuts on the prepared parchment paper plate, and spread in an even layer. Allow to cool completely. Carefully separate the candied nuts into small clusters.
- Remove the kale from the stem and place in a large bowl, drizzle with the remaining olive oil and massage well, until all the kale is glossy, green and bright. Remove the seeds from the pomegranate.
- In a small bowl, whisk together the dressing ingredients. Massage half the dressing into the oiled and torn kale leaves.
- To serve, place the kale on a serving platter, top with roasted squash, pomegranate seeds, candied nuts, and dried cranberries. Drizzle with remaining dressing. Serve immediately.
- Salad will keep in the fridge in an airtight container overnight. Dressing can be made ahead and kept separately in an airtight container for up to one week.
