Roasted Acorn Squash Salad with Creamy Balsamic Reduction
This Roasted Acorn Squash Salad with Creamy Balsamic Reduction has become a festive go-to for me. It is hearty, a bit sweet, colorful + so flavorful. Everyone always loves it!
Course: Main, Salad, Side
Cuisine: Gluten Free, Vegan
Author: The Local Sprout
1medium acorn squash
1Tbspavocado oilor sub melted coconut oil
2Tbsp.avocado oilor sub melted coconut oil
1/2medium onionthinly sliced
1large bundle kalesteamed and chopped
For the squash:
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.
For the dressing:
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.
For the crispy onion:
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.
Nutrition information is a rough estimate of 1/4 of the recipe.