Curry-Roasted Acorn Squash & Kale Salad with Parmesan Frico, Apple, and Honey-Balsamic Vinaigrette

Name: Curry-Roasted Acorn Squash & Kale Salad with Parmesan Frico, Apple, and Honey-Balsamic Vinaigrette
Total time: 45 min
Yield: 2
Cuisine: 0
Ingredients: 32 ounce Acorn Squash; 12 ounce Kale; 2 ounce Parmesan Cheese; 1 unit Apple; 1 tablespoon Honey; 1 tablespoon Balsamic Vinegar; 1 teaspoon Curry Powder; 1 teaspoon Cayenne Pepper; 1 unit Shallot; 7 teaspoon Olive Oil

Recipe Development TeamPublished on September 22, 2015

3.5

(930)

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We love acorn squash for its sweet, slightly chestnut-y flavor. It’s even better caramelized with fragrant yellow curry and a pinch of cayenne. If you’ve never made Parmesan frico before, you’re in for a treat—they’re crisps made entirely from melted cheese!

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

32 ounce

Acorn Squash

12 ounce

Kale

2 ounce

Parmesan Cheese

(Contains: Milk)

1 unit

Apple

1 tablespoon

Honey

1 tablespoon

Balsamic Vinegar

1 teaspoon

Curry Powder

1 teaspoon

Cayenne Pepper

1 unit

Shallot

Not included in your delivery

7 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories692 kcal

Energy (kJ)2895.3 kJ

Fat27 g

Saturated Fat8 g

Carbohydrate107 g

Sugar40 g

Dietary Fiber17 g

Protein24 g

Sodium421 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Preheat oven to 375 degrees. Halve the acorn squash, then scoop out and discard the seeds. Slice the squash into ½-inch wedges. Toss the squash on a baking sheet with a drizzle of olive oil, the curry, a pinch of cayenne (we used 1/8 teaspoon), salt, and pepper. Place in the oven for 35-40 minutes, flipping half way through cooking, until soft and golden brown.

Make the Parmesan frico: while the squash roasts, line another baking sheet with parchment paper. If you do not have parchment, lightly oil the baking sheet. Place the Parmesan (about 1 heaping teaspoon at a time) onto the parchment to form 2-inch circles, each about 1 inch apart. Make sure the Parmesan is layered evenly. It should look like you’re about to bake a batch of cookies! Place the baking sheet in the oven for 4-5 minutes, watching constantly, until golden brown throughout. Set aside to cool.

Remove and discard the kale stems, then tear the kale leaves into 1-inch pieces. Halve, peel, and mince the shallot.

Make the honey-balsamic vinaigrette: in a large bowl, whisk together 1 teaspoon honey (reserving the rest for later), 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, and shallot (to taste). Season with salt and pepper.

Toss the kale into the vinaigrette and massage with your hands until the kale softens slightly. Season with salt and pepper.

When the acorn squash is ready, remove the baking sheet from the oven and drizzle squash with the remaining honey. Halve, core, and thinly slice the apple. Toss the apple into the kale mixture along with any remaining shallot, if desired.

Plate the kale salad, then top with the acorn squash and Parmesan frico. Enjoy!