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Apple & Acorn Squash Salad

We love a good harvest salad and combining acorn squash and apples is a match made in autumn heaven. Plus, you get to make an amazing pumpkin dressing that will liven up any salad this season.
  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Ingredients

Pumpkin Goddess Dressing

  • 1 cup plain Greek yogurt
  • ½ cup sour cream
  • 1/3 cup canned pumpkin
  • 2 tablespoons champagne vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon

Salad

  • 1 acorn squash
  • 2 tablespoons olive oil 1 tablespoon salt
  • 1 (5–6-ounce) package baby kale without stems
  • 10 to 12 Brussels sprouts, halved and blanched (see note)
  • 1 Granny Smith apple, cored and cut into matchsticks
  • ½ cup pecans
  • ¼ cup dried cranberries

Directions

1. For the pumpkin goddess dressing: Process all the ingredients in a blender until well combined. Refrigerate until ready to use.
2. For the salad: Preheat the oven to 400°F. Coat a baking sheet with cooking spray and set aside.
3. Slice the squash lengthwise, remove the seeds, and slice horizontally into ½-inch thick rounds. Place the sliced squash on the baking sheet. Drizzle with oil, sprinkle with salt, and toss the squash to coat. Then arrange in a single layer.
4. Bake the squash for about 20 minutes (or until tender and caramelized), flipping halfway through baking.
5. Once the squash has cooled, cut it into bite-size pieces and transfer to a large salad bowl. Add the kale, Brussels sprouts, apple, pecans, and cranberries. Drizzle the dressing over the top and toss gently to mix. Serve immediately.

NOTES
To blanch the Brussels sprouts: Bring a small pot of water to a boil. Add the halved Brussels sprouts and cook for 5 minutes. Remove the sprouts and transfer to a bowl of ice water. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Drain the Brussels sprouts, add them to the skillet, and stir to coat with the oil. Cook for 3 minutes and season with salt and pepper.

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