Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! 

1 medium-sized delicata squash
2 tsp coconut oil
½ tsp salt
1 cup lacinato kale – stems removed
1 cup arugula
1 cup radicchio – leaves separated
¼ cup dried cranberries

Cranberry Vinaigrette Dressing
1/4 cup olive oil 
3 ½ tbsp pure cranberry juice
2 tbsp red wine vinegar
1 tbsp water
2 tsp honey
½ tsp yellow mustard
¼ tsp garlic powder
½ tsp salt
dash of pepper

Preheat oven to 400°F.

Peel squash and slice in half lengthwise. Scoop out the seeds and set aside. Slice squash into ¼ inch half moons. Toss in 1 teaspoon coconut oil and ¼ teaspoon salt. Place on a baking sheet and roast 10 minutes. Then remove from the oven, flip each piece of squash and cook 5 more minutes.

Toss the squash seeds with the remaining coconut oil and salt. Place on a baking sheet and roast 10 minutes.

Stack the leaves of kale and radicchio flat onto a cutting board. Roll up the leaves into a spiral and slice lengthwise to achieve long, thin ¼ inch strips of the leaves. Toss these with the arugula.

To make the dressing, whisk all ingredients together until fully blended.

Arrange the salad by placing the mixed leaves first, then topping with the roasted squash, seeds and cranberries. Drizzle the dressing evenly over all ingredients. Serve immediately.

Enjoy! Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette

Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette
Serves 6
Roasted delicata squash in a fall/winter salad with lacinato kale, arugula, radicchio and a cranberry vinaigrette.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 medium-sized delicata squash
  2. 2 tsp coconut oil
  3. ½ tsp salt
  4. 1 cup lacinato kale - stems removed
  5. 1 cup arugula
  6. 1 cup radicchio - leaves separated
  7. ¼ cup dried cranberries
  8. CRANBERRY VINAIGRETTE DRESSING
  9. 3 ½ tbsp pure cranberry juice
  10. 2 tbsp red wine vinegar
  11. 1 tbsp water
  12. 2 tsp honey
  13. ½ tsp yellow mustard
  14. ¼ garlic powder
  15. ½ salt
  16. dash of pepper
Instructions
  1. Preheat oven to 400°F.
  2. Peel squash and slice in half lengthwise. Scoop out the seeds and set aside. Slice squash into ¼ inch half moons. Toss in 1 teaspoon coconut oil and ¼ teaspoon salt. Place on a baking sheet and roast 10 minutes. Then remove from the oven, flip each piece of squash and cook 5 more minutes.
  3. Toss the squash seeds with the remaining coconut oil and salt. Place on a baking sheet and roast 10 minutes.
  4. Stack the leaves of kale and radicchio flat onto a cutting board. Roll up the leaves into a spiral and slice lengthwise to achieve long, thin ¼ inch strips of the leaves. Toss these with the arugula.
  5. To make the dressing, whisk all ingredients together until fully blended.
  6. Arrange the salad by placing the mixed leaves first, then topping with the roasted squash, seeds and cranberries. Drizzle the dressing evenly over all ingredients. Serve immediately.
  7. Enjoy!
Sparkle Kitchen http://sparklekitchen.com/
 Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette

Roasted Acorn Squash & Brussels Sprout Salad

Roasted Acorn Squash & Brussels Sprout Salad

I love creating meals that resemble the current season. With Thanksgiving right around the corner, I’m in the mood for autumnal colors in every dish. Butternut squash, brussels sprouts and apples are fall on a plate.

Brussels sprouts have pushed kale to the side and stepped into the spotlight. They’re the latest trendy vegetable to hit the table. I grew up eating them every week and have always loved them. It’s wonderful the rest of the world has finally caught on and fallen in love with this delicious vegetable. They are easy to prepare too. Try slicing them up, tossing with butter and coarse sea salt, then roasting at 425 degrees for 30 minutes.

For this recipe, I wanted complimentary flavors, colors and texture. And I nailed it! The apple cider vinaigrette with cinnamon drizzled over the top pulls it all together.

Roasted Acorn Squash & Brussels Sprout Salad

Roasted Acorn Squash and Brussels Sprout Salad

Makes 4 servings.

1 cup onion – thinly sliced
2 cloves garlic – minced
2 cups acorn squash – cubed
1 cup honey crisp apple – cubed
1 cup brussels sprouts – sliced
2 tbsp coconut oil
2 tsp salt

Apple Cider Vinaigrette
¼ tsp salt
¼ tsp cinnamon
¼ tsp white pepper
3 tbsp apple cider
1 tbsp olive oil
1 tbsp apple cider vinegar

All of the vegetables in this recipe must be cooked at different temperatures and lengths of time to maintain the right levels of doneness. You’ll have a few extra dishes to wash but the final product is worth it! You can also buy pre-cubed squash to save some time.

►Preheat oven to 350 degrees. Coat baking dish with coconut oil. Slice acorn squash in half, sprinkle salt on the insides and place face down on baking sheet. Cook for 45 minutes until a butter knife easily slices through the squash. Allow to cool for 15 minutes.
►Peel and cube the squash.
►Heat oven up to 425 degrees. Slice brussels sprouts and toss with 1 tsp salt. Coat roasting pan with coconut oil and spread sprouts evenly over pan. Roast for 20 minutes or until cooked and crispy.
►Turn oven down to 350 degrees. On a separate baking pan, evenly spread onions, garlic and apples. Bake for 15 minutes.
►Make dressing while vegetables cook. Combine all ingredients and whisk together.
►You can either toss all the vegetables with the dressing in a large bowl OR place all vegetables on a serving platter and drizzle dressing over everything. Either way, it will be delicious!