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Harvest Squash SaladHarvest Squash Salad

Harvest Squash Salad

Celebrate the vibrant flavours of summer with a refreshing Harvest Squash Salad. This bright and refreshing dish features roasted seasonal squash, tossed with crispy kale. To elevate the salad, a medley of ingredients like pomegranate seeds, soft goat cheese and freshly toasted croutons are included. To top things off, add a handful of Blue Diamond® Honey Roasted Almonds and a light dressing of your choice. It’s the perfect way to enjoy the best of the summer’s bounty, making it an ideal addition to picnics, BBQ’s or any outdoor gathering.
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Recipe - Save-on-Foods
salad
Harvest Squash Salad
Prep Time45 Minutes
Servings6
0
Calories580
Ingredients
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
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 Honey Roasted Almonds
Directions

Directions:

Squash

Step 1: Slice your acorn squash into rings and remove the pulp and seeds. Place the squash rings onto a greased and foil lined baking sheet.

Step 2: Whisk together the mustard, honey, almond butter, red wine vinegar, olive oil, salt, and pepper until completely emulsified. Brush the mixture onto the squash.

 

Croutons

Step 3: Place a foldable cooling rack onto the baking sheet and then place the cubed bread on top of the cooling rack.

Step 4: 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.

 

Salad

Step 5: 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 cooled squash and croutons.

Step 6: Finish the salad by topping it with the Blue Diamond® Almonds, honey roasted, and a drizzle of your salad dressing of choice.

 

45 minutes
Prep Time
0 minutes
Cook Time
6
Servings
580
Calories

Directions

Directions:

Squash

Step 1: Slice your acorn squash into rings and remove the pulp and seeds. Place the squash rings onto a greased and foil lined baking sheet.

Step 2: Whisk together the mustard, honey, almond butter, red wine vinegar, olive oil, salt, and pepper until completely emulsified. Brush the mixture onto the squash.

 

Croutons

Step 3: Place a foldable cooling rack onto the baking sheet and then place the cubed bread on top of the cooling rack.

Step 4: 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.

 

Salad

Step 5: 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 cooled squash and croutons.

Step 6: Finish the salad by topping it with the Blue Diamond® Almonds, honey roasted, and a drizzle of your salad dressing of choice.