Everyone loves a sweet & savory salad, right? Well I sure hope so because this week Kitipi & Stutzman Farms are bringing us our local flare to cook up. We are in the heart of fall and our bins continue to be gloriously local.
I am sure the holidays and winter are lingering in your minds, but let’s live in the present and soak up what has been an undeniably incredible fall.
Acorn Squash Salad with Warm Cider Vinaigrette
~ 1 acorn squash, peeled and diced (Stutzman Farms)
~ 1 tablespoon maple syrup
~ 2 cloves garlic, sliced
~ 1 tablespoon good quality olive oil
~ salt & pepper to taste
~ 4-6 ounces kale, washed, pulled from stem and torn (Kitipi Farms)
~ 2 tablespoons pepitas or sunflower seeds
For the dressing:
~ 3/4 cup apple cider
~ 2 tablespoons cider vinegar
~ 2 tablespoons minced shallots
~ 2 teaspoons dijon mustard
~ 1/2 cup good quality olive oil
~ salt & pepper
Pre heat oven to 400 degrees. Place the acorn squash and garlic on a sheet pan. Drizzle with maple syrup. Add 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Turn off the heat & whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the kale in a large salad bowl and add the warm roasted squash mixture and add the pepitas. Spoon just enough vinaigrette over the salad to moisten and toss well. The kale should wilt and soften as the warmth of the squash and dressing hit it. If you want your kale more wilted, I would blanch it separately for a few minutes. Sprinkle with salt and pepper and serve immediately.