Side dishe for 2

Kale Salad with Roasted Squash

Name: Kale Salad with Roasted Squash
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 acorn squash; olive oil spray; kosher salt; 1 pinch cinnamon; 4 cups thin-sliced kale; 1/2 tbsp olive oil; 1/4 cup pecans; 3 tbsp pomegranate seeds; 1 tsp olive oil; 1 1/2 tsp balsamic vinegar; 1/2 tsp dijon mustard; 1 tsp pure maple syrup; 1 pinch salt

$12.73for 450 minServes 2

Roasted acorn squash joins tender kale, pecans, and pomegranate seeds in a tangy maple mustard dressing.

Photo: skinnytaste.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 2 lb$1.29/lb typical	2 lb	$2.58Typical price
	Kale, 1$2.49 each typical	1	$2.49Typical price
	Nuts and seeds, 1.25 oz$0.70/oz typical	1.25 oz	$0.79Typical price
	Peaches, a little$2.49/lb typical	a little	$0.17Typical price
Total for the servings shown		$6.37

Pantry staples you likely have

Olive and cooking oilSalt and pepperDried spices (cumin, paprika, chili powder, oregano)VinegarMustard, mayo, ketchupHoney or maple syrup

Not included in the cost.

50 minstart to table
Mediumdifficulty
2servings as written
$$typical cost tier

American Vegetarian Dairy-free Gluten-free Side dishes Lunches Cold-weather comfort Fall Winter

Typical price

$3.18 per serving$12.73 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 acorn squash
olive oil spray
kosher salt
1 pinch cinnamon
4 cups thin-sliced kale
1/2 tbsp olive oil
1/4 cup pecans
3 tbsp pomegranate seeds
1 tsp olive oil
1 1/2 tsp balsamic vinegar
1/2 tsp dijon mustard
1 tsp pure maple syrup
1 pinch salt

Steps

Heat the oven to 425 F, halve the squash, remove the seeds, and cut it into thin wedges.
Coat the squash with olive oil spray, salt, and cinnamon, then roast on a baking sheet for 30 to 35 minutes, turning once.
Massage the kale with 1/2 tablespoon olive oil for 2 minutes until slightly tender.
Whisk the remaining olive oil with balsamic vinegar, Dijon mustard, maple syrup, and salt.
Toss the kale with the dressing, pecans, and pomegranate seeds, then top with the warm roasted squash.