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!

A photo posted by Ashley Covelli (@bigflavors) on Oct 3, 2016 at 5:09pm PDT

This salad held up well in the fridge for a few days, too. Perfect for lunches and dinners made out of assorted leftovers. Yum!

Roasted Kabocha and Kale Salad

Yield: 6 Servings 1x

Description

Dried cranberries are steeped in a sweet-and-tangy mix that becomes the dressing for this colorful autumn dish.

Scale

Ingredients

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