Roasted Kabocha and Kale Salad
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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.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
