Every holiday party deserves a good salad.
And not just for the “health-conscious” guests. Everyone should enjoy a delicious, flavorful, + hearty salad, loaded with nutritious veggies along with their gravy and pie.
Raise your hand if you agree.
This salad has become a festive go-to for me. It is hearty, a bit sweet, colorful + so flavorful. Everyone always loves it.
Let’s roast up some squash, fry some onions + cook down some vinegar.
Today we are making my favorite Roasted Acorn Squash Salad with Creamy Balsamic Reduction!
If you’ve ever wondered what to do with those funny green squashes in the produce section over the winter, I am here to tell you to slice and roast them. Acorn squash is one of the easiest winter squashes to cut through + it roasts incredibly easily.
I used kale in this salad because, from experience, it holds up the best with roasted vegetables and transportation. Kale doesn’t wilt quickly—and instead, takes on the flavors of the ingredients around it! Plus, kale is hearty and pairs great with the thick balsamic reduction, making this salad just a little fancy.
I hope you bring this salad to your next holiday gathering this winter! My Roasted Acorn Squash Salad with Creamy Balsamic Reduction is:
Sweet + Savory
Full of Flavor
+ Perfectly Festive
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 1 medium acorn squash
- 1 Tbsp avocado oil (or sub melted coconut oil)
- 1 tsp salt
- pinch black pepper
- 1 cup balsamic vinegar
- 2 Tbsp. avocado oil (or sub melted coconut oil)
- ½ medium onion, thinly sliced
- 2 Tbsp. almond flour
- ½ tsp sea salt
- 1 large bundle kale, steamed and chopped
- 1 Tbsp. lemon juice
- 2 Tbsp. toasted walnuts, chopped
- 2 Tbsp. dried cranberries
- Preheat oven to 425°F. Line a baking sheet with parchment paper and arrange squash wedges across it. Drizzle with avocado oil. Sprinkle with salt and pepper.
- Roast for 20 minutes, or until squash is dark golden and tender.
- While the squash roasts, pour balsamic vinegar into a small saucepan. Bring to a low boil. Simmer for about 10 minutes, or until dressing is reduced by about half and appears thick + sticky. Be careful not to burn.
- Pour into small bowl and set aside until ready to serve.
- In a small bowl, toss the onion with almond flour, and salt. Heat a medium-sized skillet over medium heat and melt oil. Once hot, pour in the onion mixture and fry for about 5 minutes, or until onions are golden and crisp.
- Remove from heat and set aside until ready to serve.
- Add the kale to a large serving bowl and drizzle with lemon juice. Using your hands, massage the kale until it is wilted and dark.
- Top with roasted squash, crispy onion, walnut, and dried cranberries. Leave the dressing separate and drizzle on individual portions.
- Salad is best enjoyed day-of, but will keep refrigerated in airtight container for up to 3 days.
The Local Sprout