Curry-Roasted Acorn Squash & Kale Salad with Parmesan Frico, Apple, and Honey-Balsamic Vinaigrette
Curry-Roasted Acorn Squash & Kale Salad with Parmesan Frico, Apple, and Honey-Balsamic Vinaigrette
Warm curry-roasted acorn squash and tender kale meet crisp apple, nutty Parmesan frico, and a sweet-tart honey-balsamic dressing for a bright fall salad.
Ingredients
For 2 servings
- 32 ounce Acorn Squash
- 1 unit Apple
- 1 tablespoon Balsamic Vinegar
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Curry Powder
- 1 tablespoon Honey
- 12 ounce Kale
- 2 ounce Parmesan Cheese
- 1 unit Shallot
Additional Ingredients
- 7 teaspoon Olive Oil
PDF
DifficultyMedium
Total Time45m
Calories692
Protein24g
Carbs107g
Fat27g
Tags:
Gluten-freeFiber SmartLow Sodium
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, skip the Parmesan element or replace it with a plant-based hard cheese. If you want a vegan dressing, swap the honey for maple syrup; pear can stand in for apple if needed.
What to serve with it
Serve this as a hearty vegetarian main with warm crusty bread or a simple grain side like quinoa to round out the meal. A crisp white wine or sparkling water with lemon also suits the sweet-savory flavors.
