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.

How to Make It

Step 1

Preheat oven to 375°F.

Step 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.

Step 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.

Step 4

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

Step 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.

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