Kale Salad With Acorn Squash, Wheatberries, Apples, And Maple-Dijon Vinaigrette Recipe

Name: Kale Salad With Acorn Squash, Wheatberries, Apples, And Maple-Dijon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small acorn squash, halved and cut into 1/2-inch slices; 5 tablespoons extra-virgin olive oil, divided; 2 teaspoons kosher salt, divided; 1 teaspoon ground nutmeg, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 medium sweet potato, cubed; 1/4 cup walnuts, coarsely chopped; 3 cups curly kale, washed and de-stemmed; 1 apple (such as honeycrisp), cut into long, thin sticks; 1 1/2 cups wheatberries, cooked; 1 teaspoon apple cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon Grade B maple syrup; 1/4 cup goat cheese, crumbled

Servings: persons

1 small acorn squash, halved and cut into 1/2-inch slices
5 tablespoons extra-virgin olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon ground nutmeg, divided
1/2 teaspoon freshly ground black pepper, divided
1 medium sweet potato, cubed
1/4 cup walnuts, coarsely chopped
3 cups curly kale, washed and de-stemmed
1 apple (such as honeycrisp), cut into long, thin sticks
1 1/2 cups wheatberries, cooked
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon Grade B maple syrup
1/4 cup goat cheese, crumbled

1
Preheat oven to 425u00b0.
2
Toss acorn squash with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, and 1/4 teaspoon black pepper; spread in an even layer on a rimmed baking sheet. On a separate rimmed baking sheet, toss sweet potato with 1 tablespoon olive oil, 1/2 teaspoon salt, remaining 1/2 teaspoon nutmeg, and remaining 1/4 teaspoon black pepper; spread into an even layer. Bake both pans of vegetables at 425u00b0 until golden brown and crispy, about 35-40 minutes, flipping vegetables and rotating pans halfway through.
3
In a small skillet over medium heat, toast walnuts until golden brown and fragrant, about 8-12 minutes.
4
Toss and massage kale with 1 tablespoon olive oil and 1/2 teaspoon salt.
5
In a small bowl, whisk together remaining 2 tablespoons olive oil, apple cider vinegar, mustard, maple syrup, and remaining 1/2 teaspoon salt.
6
Combine apple sticks, wheatberries, squash, sweet potatoes, kale, and vinaigrette in a large serving bowl. Toss to combine and serve with goat cheese.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small acorn squash, halved and cut into 1/2-inch slices, 5 tablespoons extra-virgin olive oil, divided, 2 teaspoons kosher salt, divided, 1 teaspoon ground nutmeg, divided, and more.

Yes, Kale Salad With Acorn Squash, Wheatberries, Apples, And Maple-Dijon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Salad With Acorn Squash, Wheatberries, Apples, And Maple-Dijon Vinaigrette

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