Photo Credit: Aaron Colussi

Acorn Squash, Kale and Pepita Salad

A beautiful, colorful, flavorful salad.

By: Chelsea Weinberg

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kale salad recipe

Acorn Squash, Kale and Pepita Salad

A beautiful, colorful, flavorful salad.
Course: Salad
Keyword: acorn squash, braised kale, pepitas, salad
Author: Chelsea Weinberg


For Squash:

  • 1 small acorn squash, cut in half; seeds removed but saved; then sliced into ¼-inch wedges
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon honey
  • 2 tablespoons water

For Seeds:

  • ¼ cup acorn squash seeds
  • ¼  cup pepitas (hulled, roasted pumpkin seeds)
  • 1 teaspoon pumpkin seed oil, hazelnut oil or walnut oil
  • ¼ teaspoon paprika
  • ¼ teaspoon granulated garlic
  • 1 tablespoon honey
  • Salt and pepper to taste

For Salad:

  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons pumpkin seed oil, plus more for drizzling
  • Salt and pepper to taste
  • 1 bunch kale, washed, spine removed, and torn into bite-sized pieces
  • ¼ cup shaved Parmesan cheese


  • Preheat oven to 375˚F. Toss squash wedges with olive oil, paprika, garlic and honey. Lay wedges in a single layer in a baking dish; drizzle water over the top. Do not cover. Bake until soft, about 20 minutes.
  • Combine all ingredients for seeds; bake until toasted, about 5–7 minutes. Set aside.
  • For the dressing, whisk together lemon juice, Dijon, honey and pumpkin seed oil. Season to taste, and toss lightly with the kale pieces.
  • To assemble the salad, lay out three slices of acorn squash, place dressed salad on top, layer with Parmesan cheese and toasted seeds. Finish with a light drizzle of pumpkin seed oil.
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