Kale Salad with Acorn Squash, Goat Cheese, and Nutnola

All of the flavors of fall wrapped up into one Kale Salad with Acorn Squash – topped off with goat cheese, dried cranberries, and Maple Cinnamon Nutnola!

 

Ingredients

  • 1 acorn squash
  • Olive oil
  • Salt and Pepper
  • 1 large bunch of green kale
  • Balsamic vinaigrette
  • 1/4 cup Square Root Maple Cinnamon Nutnola
  • 3 Tablespoons dried cranberries
  • 2 ounces goat cheese

Instructions

  1. Preheat oven to 400 degrees F.
  2. Cut the acorn squash in half, scooping out seeds. Cut each half into 1/2 inch slices. Drizzle with olive oil, salt and pepper.
  3. Roast for 40 minutes, flipping squash halfway through.
  4. While the squash is roasting, prepare the salad. Wash and dry kale and tear into bite size pieces. Drizzle kale with a balsamic vinaigrette and massage.
  5. Add roasted squash, nutnola, dried cranberries, and crumbled goat cheese to kale. Toss to combine!

Older Post Newer Post