Wilted Kale Salad with Acorn Squash and Warm Cranberry Vinaigrette
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salads
- Cuisine: American
Ingredients
- 1/2 to 1 acorn squash, cut in half, seeded and sliced thinly into semi-circles (about 3/8ths of an inch)
- 3 tablespoon olive oil, divided into 1 tablespoon for the squash and the rest for the dressing
- 1 tablespoon Sherry
- 2 tablespoons Vinegar (your choice)
- 1/3 cup dried Cranberries (another dried fruit may be substituted)
- honey to taste
- 1 bunch of kale, tough ends removed and chopped into pieces
- salt and pepper to taste
- 1 cup quinoa, cooked according to directions
- a few pumpkin seeds, pepitas or another nut – pecans are wonderful
Instructions
In a large saute pan, add about a tablespoon of olive oil. When heated, add the squash, saute until golden brown and slightly caramelized. Remove and set aside. Take pan off heat and add Sherry and Vinegar, stirring. It will bubble and evaporate quickly, so right away, toss in the cranberries and additional olive oil. Taste and add a bit of honey, salt, and pepper if desired.
Add Kale and toss in the warm dressing with tongs, using the back of the tongs to press lightly against the kale, slightly bruising it. Leave it in the pan for just a quick minute or two; the goal isn’t to cook it but just slightly tenderize it.
Serve in a shallow salad bowl, Quinoa on the bottom, topped with the kale, and the squash to the side. Top with a few pumpkin seeds or nuts of your choice. Drizzle any remaining dressing and cranberries in the pan over the top.
Keywords: Dried Fruit, Kale, Nuts and Seeds, Quinoa, Salad, Salad Dressings, Squash