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Roasted Acorn Squash and Kale Salad with Feta Recipe

Roasted Acorn Squash and Kale Salad with Feta recipe

Stashcook

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.

Ingredients

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

Method

1
Preheat your oven to 450°F (230°C).
2
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.
3
Spread the squash on a baking sheet and roast for 20 minutes, until tender and caramelized.
4
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.
5
In a large bowl, combine the baby kale, chopped orange segments, and walnuts.
6
Add the roasted squash, sautéed leeks, and lentils to the bowl.
7
Drizzle with balsamic vinegar and toss everything to mix well.
8
Serve the salad warm, topped with crumbled feta cheese.

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