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5 from 3 votes

Squash Salad

Prep Time15 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 4 people
Calories: 777kcal
Author: Allianna Moximchalk
Cost: 6$

Equipment

  • serving dish
  • salad tongs
  • kitchen knives
  • cutting board

Ingredients

For the Salad:

  • 1 acorn squash I like to leave the skin on, it is good for you!
  • 1/4 cup pumpkin seeds omit if following the beginning stages of the autoimmune protocol
  • 2 cup purple grapes
  • 8 cup kale or one bag
  • 2 whole red apples
  • 1 tsp olive oil (for roasting squash) You can either use 1 tsp of olive oil, or use a spray and lightly coat the squash prior to placing them in the oven. I like to use the Trader Joes organic extra virgin Spanish olive oil spray.

For the Vinaigrette:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup pumpkin puree
  • 1 clove garlic, minced
  • 1/4 tsp pumpkin spice *optional
  • 1-2 tbsp water to thin the vinaigrette
  • 1 whole date optional, add if you like your dressing to have a sweet taste

Added protein (optional)

Instructions

For the Salad:

  • preheat oven to 400 F.
  • Using a sharp kitchen knife, slice acorn squash lengthwise into 4-5 pieces. Place on a baking sheet and spray or drizzle with olive oil.
  • Roast for 1 hour, or until the squash is soft to the touch and golden brown.
  • Halve the grapes and chop the apple into bite sized pieces.
  • Combine all salad ingredients together in a large mixing bowl and plate as desired. Once the vinaigrette is finished, massage the kale with the dressing. You do not need to store the dressing separate from the salad, because kale is tough and will not rot unlike lettuce.

For the Vinaigrette:

  • Place all ingredients in a blender and blend for 30-60 seconds.

For the salmon: (OPTIONAL)

  • Preheat the oven to 350.
  • Lay the salmon in a single layer on a cooking sheet.
  • Mix the olive oil with the cinnamon and pour over the salmon.
  • Bake for 20 minute for well done salmon, and 15 minutes for more rare salmon.
  • Once the salmon cooks, remove the skin and shred with two forks and serve over the salad.
  • ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen

Notes

Store in an air tight container for up to 5 days in the fridge. 

Nutrition

Serving: 4g | Calories: 777kcal | Carbohydrates: 48g | Protein: 54g | Fat: 44g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 158mg | Potassium: 2362mg | Fiber: 4g | Sugar: 19g | Vitamin A: 16306IU | Vitamin C: 176mg | Calcium: 282mg | Iron: 6mg