Autumn Salad with Roasted Acorn Squash
Autumn Salad with Roasted Acorn Squash
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Ingredients
- 2 acorn squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon flakey salt
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1 teaspoon Morton & Bassett Rainbow Peppercorns with Allspice
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1 teaspoon Morton & Bassett Dill Weed
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1 teaspoon Morton & Bassett Garlic Powder
- 2 tablespoons breadcrumbs
- 1 lemon, juiced
- 1 bunch lacinato kale, destemmed and roughly chopped
- ¼ cup red onion, diced
- ½ cup walnuts, chopped
- ⅓ cup mayo
- 2 teaspoons Dijon mustard
- ¼ teaspoon Worcestershire sauce
- 2 teaspoons lemon zest
- ¼ cup shaved Parmesan cheese
- 1 small bunch fresh dill, chopped
Directions
Preheat the oven to 425°F.
In a small bowl, toss acorn squash with olive oil, freshly ground M&B Rainbow Peppercorns with Allspice, flakey salt, and breadcrumbs. Toss to coat and pour over a parchment lined baking sheet. Roast for 20-25 minutes, or until tender.
While the squash is roasting, prepare the salad and dressing. In a large salad bowl, add kale. Squeeze juice of ½ lemon and sprinkle salt over the kale, and gently massage.
In a small bowl, combine mayo, Dijon mustard, juice of ¼ lemon, lemon zest, M&B Garlic Powder, freshly ground M&B Rainbow Peppercorns with Allspice, and M&B DIll Weed. Add Worcestershire sauce for additional depth.
Dress the kale and toss to fully coat. Top kale with red onion, walnuts, acorn squash, Parmesan, and fresh dill and gently toss.