Acorn Squash, Cranberry, & Kale Salad | UNL Food | Nebraska
Enjoy a tasty and nutritious Acorn Squash, Cranberry, & Kale Salad featuring roasted acorn squash, crunchy pumpkin seeds, and tangy dressing—perfect for fall!
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Cooking tools:
- Vegetable brush
- Baking dish
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Spoon
Ingredients
- 1 cup brown rice, uncooked
- 2 cups no salt added vegetable broth
- 1 acorn squash, scrubbed with clean vegetable brush under running water, cubed
- 2 Tablespoons vegetable oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 Tablespoons balsamic vinegar
- ¼ cup vegetable oil
- 1 Tablespoon maple syrup
- 1 teaspoon mustard (Dijon or other)
- 4 cups kale leaves, gently rubbed under cold running water, chopped
- ½ cup dried cranberries
- ¼ cup pumpkin seeds
- ½ cup crumbled feta cheese (optional)
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