Roasted Apple And Acorn Squash Salad With Lemon Dijon Dressing Recipe

About this recipe

This warm and hearty vegetarian salad combines roasted acorn squash and apples with a tangy lemon Dijon dressing, fresh kale, and bursts of pomegranate arils. Perfect for a satisfying dinner.

Ingredients

• 100 g Flat Kale Leaves
• 2 ltr Figaro Extra Light Olive Oil
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 pc (50 g) On1Y Pepper Grinder
• 1pc Butternut Squash
• 180 g Devavo Dijon Mustard Sauce (Classic French)
• 1 kg Supreme Harvest Iodized Salt

Instructions

1. 1. Preheat your oven to 425°F (220°C).
2. 2. Peel and dice 1/2 butternut squash into bite-sized pieces.
3. 3. Proceed with only the butternut squash.
4. 4. In a medium bowl, toss the diced butternut squash with 1/2 tablespoon of olive oil until evenly coated.
5. 5. Spread the coated squash pieces in a single layer on a baking sheet. Roast in the preheated oven for 20 minutes or until golden brown and tender.
6. 6. While the squash is roasting, whisk together 1 tablespoon of olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl to make the dressing.
7. 7. Chop 1/4 cup of kale into bite-sized pieces.
8. 8. Once the roasted squash has cooled for about 10 minutes, transfer it to a serving bowl. Add the chopped kale, drizzle with the lemon Dijon dressing, and toss gently to combine.
9. 9. Serve the salad as is. Enjoy!