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Acorn Squash and Kale Salad

Acorn Squash and Kale Salad

Acorn Squash and Kale Salad

 

SERVINGS: 8 servings

INGREDIENTS


  • 1 medium acorn squash, cut in half
  • 3 tablespoons olive oil, divided
  • 1 ½ tablespoons light brown sugar
  • 1 ½  teaspoons honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 6 cups kale-chou frise blend (or any kale mix)
  • 1 red plum, sliced
  • 2 tablespoons apple cider vinegar

DIRECTIONS


Heat oven to 425°F.
Slice squash into ½-inch slices. In large bowl, toss squash, 1 tablespoon olive oil, and next 4 ingredients until coated. Place on a jelly-roll pan, in a single layer and bake 25 minutes or until tender. Let stand at room temperature 15 minutes.
In large bowl, place kale blend and plum slices. Drizzle with remaining olive oil and cider vinegar, tossing to coat. Sprinkle with salt and pepper to taste. Top with cooked squash slices.
 
 
 
 
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