AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time15 minsTotal Time35 mins
 1 medium acorn squash (or delicata)
 1 bunch kale, stems removed and chopped
 1/2 cup + 1 tablespoon, extra virgin olive oil, divided
 2 apples, cored and diced
 1/2 cup sunflower seeds [raw, unsalted]
 2 teaspoons ground turmeric
 1/3 cup red wine vinegar
 1/2 cup lemon juice, divided
 1 inch fresh ginger root
 3 garlic cloves, peeled
 Salt and pepper to taste
Prep:
1

Chop off the stem of the squash, slice in half then use a spoon to scoop out the seeds and flesh. Cut each side into 1/2-inch slices.

2

Remove stems from kale, chop into bite-sized pieces.

Make:
Salad
3

Preheat the oven to 400°F. Line a baking sheet with parchment paper. add squash slices, drizzle with 1 tablespoon olive oil and toss well to coat. Arrange slices on baking sheet, sprinkle with salt & pepper. Bake for 12 minutes on each side until light golden brown.

4

Put kale in a large bowl. Massage with fingers for 30 seconds until kale turns bright green. Add diced apple. Top with sunflower seeds then set aside.

Dressing
5

In a blender combine 1/2 cups olive oil, turmeric, red wine vinegar, 1/2 cup lemon juice, ginger root, garlic, salt, and pepper.

6

Blend for 30 seconds.

7

Toss cooked squash with kale salad. Drizzle with Ginger Turmeric dressing to taste.

Ingredients

 1 medium acorn squash (or delicata)
 1 bunch kale, stems removed and chopped
 1/2 cup + 1 tablespoon, extra virgin olive oil, divided
 2 apples, cored and diced
 1/2 cup sunflower seeds [raw, unsalted]
 2 teaspoons ground turmeric
 1/3 cup red wine vinegar
 1/2 cup lemon juice, divided
 1 inch fresh ginger root
 3 garlic cloves, peeled
 Salt and pepper to taste

Directions

Prep:
1

Chop off the stem of the squash, slice in half then use a spoon to scoop out the seeds and flesh. Cut each side into 1/2-inch slices.

2

Remove stems from kale, chop into bite-sized pieces.

Make:
Salad
3

Preheat the oven to 400°F. Line a baking sheet with parchment paper. add squash slices, drizzle with 1 tablespoon olive oil and toss well to coat. Arrange slices on baking sheet, sprinkle with salt & pepper. Bake for 12 minutes on each side until light golden brown.

4

Put kale in a large bowl. Massage with fingers for 30 seconds until kale turns bright green. Add diced apple. Top with sunflower seeds then set aside.

Dressing
5

In a blender combine 1/2 cups olive oil, turmeric, red wine vinegar, 1/2 cup lemon juice, ginger root, garlic, salt, and pepper.

6

Blend for 30 seconds.

7

Toss cooked squash with kale salad. Drizzle with Ginger Turmeric dressing to taste.

Winter Squash Salad with Turmeric Ginger Dressing