Kale Salad with Roasted Acorn Squash

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Dinner, Main Course, Salad, Appetizer, Side American
By Kelly Djalali Serves: 4-8
Prep Time: 20 Minutes Cooking Time: 1 Hour Total Time: 1 Hour, 20 Minutes

Kale salad for Fall with roasted acorn squash, onion, radicchio, sweet hot toasted pecans and creamy rich goat cheese. Great as a side or a meal.


  • 1 small to medium Acorn Squash
  • Drizzle of Olive Oil
  • Kosher Salt and Black Pepper to taste
  • 6-10 oz. Kale, ribs removed and chopped into bite size pieces (or one heaping handful per person)
  • 1 small head Radicchio, sliced thinly
  • 1/2 Red Onion, sliced thinly
  • 1/2 cup halved Sweet Spicy Roasted Pecans
  • 1/4-1/3 cup Goat Cheese, broken into small chunks
  • Dressing
  • 1/4 cup Fresh Orange Juice
  • 1 Small Shallot, minced
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. Pure Maple Syrup
  • 1 tbsp. Dijon Mustard
  • 1.5 tsp. Kosher Salt
  • 1/2 tsp. Black Pepper
  • 1/3 cup Olive Oil


Roasted Acorn Squash


Preheat oven to 350 degrees.


Cut acorn squash in half through the stem. Place halves on a rimmed sheet tray and drizzle olive oil over the cut sides. Sprinkle with Kosher salt and black pepper. Roast for 1 hour.


Let squash cool until it's easy to handle and with a utility knife, cut and peel the skin off. Discard the skin and slice each half in half again, and slice into 1/8-inch strips. Set aside.



Pour all ingredients except for the olive oil in a skillet on medium heat. Whisk to combine and bring to a simmer. Once simmering, whisk in olive oil and keep whisking, let simmer for one minute. Remove from heat and pour dressing into a heat proof measuring cup.



In a large bowl, add 1/3 of the still-warm dressing to the prepped kale. Massage the dressing into the kale until the kale wilts slightly and changes to a darker green color.


Add the sliced radicchio and sliced onion to the kale. Pour on a little more dressing and toss together.


Add the roasted squash slices and pour on the rest of the dressing, gently toss to combine.


Transfer salad to a serving dish and just before serving, top with halved pecans and dot the top with small chunks of goat cheese.