Roasted Kabocha and Kale Salad

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!

• ½ large unpeeled green or orange kabocha squash (about 5 lb.), cut into 12 (½-in.-thick) wedges
• 2 tablespoons extra-virgin olive oil, divided
• 2 teaspoons coarsely ground coriander seeds
• ½ teaspoon black pepper
• ½ teaspoon salt, divided
• 6 tablespoons dried cranberries
• 6 tablespoons red wine vinegar
• 1 ½ tablespoons brown sugar
• 2 teaspoons mustard seeds
• ½ small red onion, thinly vertically sliced
• 2 tablespoons fresh lemon juice
• 1 (7 ½-oz.) bunch lacinato kale, stemmed and cut into ¾-in.-wide strips

See Cooking Light for the full recipe.