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Roasted Acorn Squash and Kale Salad with Feta Recipe

Roasted Acorn Squash and Kale Salad with Feta recipe


This is a warm salad with roasted acorn squash and kale. It has sweet oranges, crunchy walnuts, and creamy feta cheese. It's a yummy mix of flavors and textures. You cook the squash and mix everything in a big bowl.


2 acorn squashes, seeded and cut into 1-inch pieces
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
4 tablespoons extra virgin olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 large leeks, white and pale green parts only, thinly sliced
1 (10 oz) package baby kale
1 (15 oz) can lentils, drained and rinsed
2 oranges, peeled and segments chopped
1/3 cup walnuts, roughly chopped
1/2 cup feta cheese, crumbled
3 tablespoons balsamic vinegar


Preheat your oven to 450°F (230°C).
In a bowl, toss the acorn squash with maple syrup, 2 tablespoons olive oil, cinnamon, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Spread the squash on a baking sheet and roast for 20 minutes, until tender and caramelized.
While the squash is roasting, heat 2 tablespoons of olive oil in a pan over medium heat. Add the sliced leeks with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook until leeks are soft, about 5 minutes.
In a large bowl, combine the baby kale, chopped orange segments, and walnuts.
Add the roasted squash, sautéed leeks, and lentils to the bowl.
Drizzle with balsamic vinegar and toss everything to mix well.
Serve the salad warm, topped with crumbled feta cheese.

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