Dried cranberries are steeped in a sweet-and-tangy mix that becomes the dressing for this colorful autumn dish.
Looking for a beautiful dish to celebrate squash season? This is the salad for you!
I came across this recipe in the latest issue of Cooking Light and immediately knew that I wanted to make it.
Cutting the squash was a little tricky, so be careful with your
weapon blade of choice. I used a large cleaver and it went pretty well.
I loved the mix of warm roasted squash with the greens in this salad. The sweet, tangy cranberry topping was the perfect accompaniment.
I served this with some Coffee Pork Chops
(recipe coming Monday!) and steamed basmati rice topped with Brazilian Pepper and Onion Vinaigrette. It was an awesome meal that I look forward to having again soon. My family loved it!
This salad held up well in the fridge for a few days, too. Perfect for lunches and dinners made out of assorted leftovers. Yum!
- 1/2 large unpeeled green or orange kabocha squash (about 5 lb.), cut into 12 (1/2-in.-thick) wedges
- 2 tablespoons extra-virgin olive oil, divided
- 2 teaspoons coarsely ground coriander seeds
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, divided
- 6 tablespoons dried cranberries
- 6 tablespoons red wine vinegar
- 1 1/2 tablespoons brown sugar
- 2 teaspoons mustard seeds
- 1/2 small red onion, thinly vertically sliced
- 2 tablespoons fresh lemon juice
- 1 (7 1/2-oz.) bunch lacinato kale, stemmed and cut into 3/4-in.-wide strips
See Cooking Light for the full recipe.