Photo Credit: Aaron Colussi

Acorn Squash, Kale and Pepita Salad


A beautiful, colorful, flavorful salad.

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Recipe Type: 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


  1. 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.
  2. Combine all ingredients for seeds; bake until toasted, about 5–7 minutes. Set aside.
  3. For the dressing, whisk together lemon juice, Dijon, honey and pumpkin seed oil. Season to taste, and toss lightly with the kale pieces.
  4. 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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