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fall inspired kale and squash salad

Fall Inspired Kale Salad

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4 servings


  • 1 acorn squash
  • 1 bunch dinosaur kale
  • 1/4 cup finely diced red onion
  • 1/3 cup toasted pine nuts
  • 1/2 cup goat cheese optional
  • 1/4 cup extra virgin olive oil
  • juice from one and a half orange
  • salt and pepper to taste


  • Preheat oven to 425 degrees.
  • Slice acorn squash in half and scoop out the seeds and strings. Cut into slices then remove the outer skin. Chop into 1-2 inch cubes.
  • Line your baking sheet with parchment paper and lightly coat with EVOO (extra virgin olive oil). I use a mister to accomplish this.
  • Place your acorn squash on the paper in a single layer. Lightly coat with evoo and salt.
  • Roast for 40-45 minutes. Flipping half way through.
  • Once acorn squash is soft and slightly browned, remove from oven to let cool.
  • While the squash is cooling, remove leaves from the stems of your kale and chop into 2-3 inch pieces. Place into a large bowl.
  • Add olive oil and juice from 1 1/2 navel oranges. Massage for about 5 minutes, until there is no longer a crunch sound and the kale turns a darker green.
  • Add in squash, diced red onion pieces, goat cheese, pine nuts, and a little salt. Mix gently and taste. Add salt if needed.