Harvest Squash Salad
|Total Fat||33.6 g|
|Total Carbohydrate||64.4 g|
|Dietary Fiber||7.5 g|
Slice your acorn squash into rings and remove the pulp and seeds. Place the squash rings onto a greased and foil lined baking sheet. Whisk together the mustard, honey, almond butter, red wine vinegar, olive oil, salt, and pepper until completely emulsified. Brush the mixture onto the squash.
Place a foldable cooling rack onto the baking sheet and then place the cubed bread on top of the cooling rack. Spritz with baking spray and sprinkle salt and pepper on top. Roast the squash and the bread cubes at 375º F for 35-40 minutes. Allow to cool for 15 minutes.
While the squash and croutons cook, build up the rest of your salad. Start with the kale then dollop the goat cheese and sprinkle the pomegranate seeds. Then add the coolled squash and croutons.
Finish the salad by topping it with the Blue Diamond Almonds, honey roasted, and a drizzle of your salad dressing of choice.
- 2 medium sized acorn squashes
- 1 tablespoon dijon mustard
- ½ cup honey
- ½ cup almond butter
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 small baguette or sourdough loaf, cubed
- Oil-based cooking spray
- 1 bunch kale, massaged
- 1 pomegranate (or 1 container of pomegranate seeds)
- ¼ cup soft goat cheese
- 1 cup Blue Diamond Almonds, honey roasted
Included in this recipe