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.

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

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.

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

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

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

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Roasted Kabocha and Kale Salad

  • Yield: 6 Servings

Description

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


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

Instructions

  1. Head over to Cooking Light for instructions on making this delicious dish!!

Notes

Recipe from Cooking Light [Cooking Light October 2016

Big Flavors Rating: 5 Stars


Nutrition

  • Calories: 141

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