Combine the best of the season in this beautiful baked acorn squash
stuffed with an autumn harvest kale salad that features the best of Fall!
Squash is one of the tastiest vegetables of Fall with many varieties to choose from, including the acorn squash featured in this recipe. Squash is not only delicious, it’s also packed with vitamins and minerals. It’s especially rich in carotenoids, which are powerful antioxidants that can be converted to vitamin A, and is known for it’s benefits including protecting the immune system (hello cold season!) and the cardiovascular system. The only way to make squash tastier and more nutritious is to add a beautiful kale salad featuring some of the best of the Fall season like pomegranate and apples!
If you want to impress anyone at Thanksgiving or a dinner party, make this salad. They are perfectly portioned, colorful and make for unique additions to any dinner. I personally will eat these for lunch or dinner all day long! Here’s the simple recipe…
- 2 Acorn Squashes
- 2 Tbsp Olive Oil
- Salt/Pepper to taste
- 4 cups chopped Kale, washed and dried
- 1 Tbsp Olive Oil
- 1/4 cup chopped Apples
- 1 cup cooked Quinoa
- 1/4 cup Pomegranate Seeds
- 2 Tbsp vinaigrette
- Cut each acorn squash in half and deseed.
- Cook quinoa according to the package directions. Allow to cool.
- Begin roasting acorn squash by first cutting each acorn squash in half.
- Drizzle olive oil in each half and sprinkle with salt/pepper.
- Place halves face down on parchment paper lined baking sheet.
- Place in 400F degree oven for 30-40 minutes, flipping halfway.
- Once done, allow to cool.
- Begin salad prep by massaging chopped kale in olive oil for ~5 minutes.
- Add chopped apple, pomegranate seeds, quinoa and dressing and combine.
- Stuff squash with kale salad.
- Serve immediately or refrigerate for later.
- Acorn squash is done when a fork can easily go through the flesh.