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Roasted Kabocha and Kale Salad

Photo: Iain Bagwell
Active time 23 mins
Total time 33 mins
Yield

Serves 6 (serving size: 2 pumpkin wedges and 1 cup salad)

Like autumn on a plate, this salad embodies the best of fall seasonal produce. Hearty roasted kabocha squash, tart dried cranberries, and springy fresh kale all combine for a filling salad that threatens to grab the spotlight for family dinner. No need for a store-bought dressing, this meal has enough flavors from the various components to stand on its own. Massaging the kale helps make it slightly softer, resulting in a more palatable texture for those turned off by the naturally coarse greens. Switch out dried cherries for the cranberries to add a more tart spin to the dish.

Ingredients

  • 1/2 large unpeeled green or orange kabocha squash (about 5 lb.), cut into 12 (1/2-in.-thick) wedges
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons coarsely ground coriander seeds
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, divided
  • 6 tablespoons dried cranberries
  • 6 tablespoons red wine vinegar
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons mustard seeds
  • 1/2 small red onion, thinly vertically sliced
  • 2 tablespoons fresh lemon juice
  • 1 (7 1/2-oz.) bunch lacinato kale, stemmed and cut into 3/4-in.-wide strips

Nutrition Information

  • calories 141
  • fat 5.4 g
  • satfat 0.8 g
  • monofat 3.6 g
  • polyfat 0.7 g
  • protein 3 g
  • carbohydrate 23 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 212 mg
  • calcium 95 mg
  • sugars 13 g
  • Est. Added Sugars 6 g

How to Make It

  1. Preheat oven to 375°F.

  2. Combine pumpkin, 1 tablespoon olive oil, coriander seeds, pepper, and 1/4 teaspoon salt in a large bowl, tossing gently with hands to coat. Spread in a single layer on a baking sheet. Cover with foil. Bake at 375°F for 10 minutes. Remove foil; bake 15 more minutes or until pumpkin is tender and browned, turning once.

  3. While pumpkin roasts, combine cranberries, vinegar, brown sugar, mustard seeds, and 1/8 teaspoon salt in a small skillet over medium-low heat. Bring to a simmer; remove from heat. Steep 15 minutes or until almost all of the liquid is absorbed.

  4. Place onion in a bowl of ice-cold water; let stand 10 minutes. Drain.

  5. Toss lemon juice, kale, remaining 1 tablespoon olive oil, and remaining 1/8 teaspoon salt in a large bowl, massaging kale with hands to soften. Transfer kale to a large serving platter; top with pumpkin and onion. Sprinkle with cranberries.