Kale + Brussels Sprout Salad Recipe
Roasted acorn squash, apple, dried cranberries, candied pecans, maple cider vinaigrette, goat cheese, pomegranate seeds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Salad Preparation
- 1
Roast the Acorn Squash
Preheat the oven to 400°F (200°C). Cut the acorn squash in half, scoop out the seeds, and slice it into wedges. Toss the wedges with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes or until tender and caramelized.
- 2
Prepare the Brussels Sprouts
While the squash is roasting, trim the ends of the Brussels sprouts and slice them thinly. You can roast them in the oven for the last 15 minutes of the squash roasting time.
- 3
Make the Maple Cider Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of maple syrup, salt, and pepper to taste. Adjust the sweetness and acidity to your liking.
- 4
Assemble the Salad
In a large bowl, combine the kale, sliced Brussels sprouts, roasted acorn squash, diced apple, dried cranberries, candied pecans, and pomegranate seeds. Crumble the goat cheese on top.
- 5
Dress the Salad
Drizzle the maple cider vinaigrette over the salad and toss gently to combine. Serve immediately.
