Roasted Acorn Squash Salad with Tuscan Kale, Pomegranate and Avocado

A quick and healthy weeknight dinner

I absolutely love springtime. I feel like I come back to life when the days get longer, the trees start blooming and we pass that 50 degree mark for the first time since fall. I welcomed todays rare, but amazing 75 degree weather with this Roasted Acorn Squash Salad. It’s a little bit sweet, a little savory, hearty and delicious. Add this one to your list for a quick and healthy weeknight dinner!

Prep Time: 15 minutes (while squash is cooking)

Cook Time: 40 minutes

Total Time: 40 minutes

Yield: 4-6 servings

*Recipe inspired by Brooklyn Supper’s Pearl Couscous and Roasted Delicata Squash Salad Recipe

ROASTED ACORN SQUASH SALAD WITH TUSCAN KALE, POMEGRANATE AND AVOCADO

Salad Ingredients:

• 2 large heads of Tuscan kale (aka lacinato or dinosaur kale), washed and chopped

• 1 large acorn squash, halved and seeded

• 1 and 1/2 cup pearled or Israeli couscous

  • I used Celebrating the Chef’s Couscous & Quinoa Medley — available in single packs at most grocery stores

• 1/2 red onion, chopped

• 1/2 cup roasted, salted pepitas

• 1/2 cup crumbled goat cheese (or feta)

• 1 Pom Pom’s 4.3 ounce container of pomegranate seeds

• 2 tablespoons olive oil

• 1 ripe avocado

Vinaigrette Ingredients:

• 3 tablespoons apple cider vinegar

• 2 tablespoons minced red onion

• 1 tablespoon honey

• 1 teaspoon lemon juice

• 1/4 cup extra virgin olive oil

• Salt and pepper to taste

• Optional: 1 teaspoon Dijon mustard

Directions:

1. Preheat oven to 425F.

2. Cut off the ends of the squash and then cut in half. Cut each half into 1/2 inch thick crescents. Toss with one tablespoon olive oil, salt and pepper. Roast for 20 minutes. Flip and roast for an additional 15 minutes.

3. Meanwhile, whisk together all ingredients for the vinaigrette and let sit for 5-10 minutes.

4. In a large saucepan, prepare couscous per package or approximately 12-15 minutes. Remove from heat and toss with two tablespoons of vinaigrette. Set aside to cool.

5. Toss kale with 2 tablespoons of vinaigrette.

6. Assemble salad — lay a base layer of kale, pile couscous and pomegranate seeds in several different clumps, and tuck squash, onions, pepitas and remaining kale throughout. Drizzle with remaining vinaigrette and top with crumbled goat cheese, salt and pepper to taste.

7. Cut avocado and season with salt and pepper.

8. Serve immediately and enjoy!
   

Thank you to Brooklyn Supper for the inspiration! Be sure to check out her blog for awesome recipes including easy and healthy weeknight meals.

What is your favorite weeknight salad? Leave a comment below!