Roasted Kabocha Squash and Kale Salad

By Marlenew

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

Details

Servings 6
Adapted from cookinglight.com

Preparation

Step 1

Preheat oven to 375°F.

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.

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.

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

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.