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Autumn Acorn Squash, Apple & Sweet Potato Salad

Servings: 4


  • 1 Small Acorn Squash
  • 1 Large Sweet Apple
  • 1 Large Sweet Potato
  • A Bunch of Kale (Approximately 10 leaves, any variety)
  • 1/2 Red Onion
  • 1/4 Cup Pumpkin Seeds
  • 2 Tablespoons Avocado Oil or Olive Oil
  • 2 Teaspoons Garlic Powder
  • 2 Pinches of Salt

For the Dressing:

  • 1/4 Cup Olive Oil
  • 2 Tablespoons Dijon Mustard
  • Juice of half a Lemon
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Minced Garlic Clove
  • A pinch of Salt


1. Preparing the Roasted Vegetables:

  • Preheat the oven to 350°F.
  • Peel the sweet potato and cut it into small 1-inch cubes. Cut the acorn squash in half, scoop out the seeds, and slice each half into small 1/2-inch slices, then cut each slice in half.
  • On a baking sheet lined with parchment paper, arrange the acorn squash and sweet potato. Drizzle with olive oil or avocado oil, sprinkle with garlic powder and salt, then toss to coat. Bake for 35 minutes or until tender.

2. Preparing the Salad:

  • Rinse the kale leaves and chop them into bite-sized pieces. Place them in a large bowl.
  • In a small container, whisk together the olive oil, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, minced garlic, and a pinch of salt to make the dressing.
  • Pour half of the dressing over the kale and massage it into the leaves.
  • Thinly slice the red onion and apple, then add them to the salad.
  • Once the roasted vegetables are done, add them to the salad. Drizzle the remaining dressing over the salad, toss well to combine.
  • Sprinkle pumpkin seeds on top.
  • Serve and enjoy!
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