Ingredients
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2medium sized acorn squashes
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1 tablespoon15 ml Dijon mustard
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½ cup125 ml honey
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½ cup125 ml almond butter
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1 tablespoon15 ml red wine vinegar
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1 tablespoon15 ml olive oil
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Salt and pepper
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1small baguette or sourdough loaf
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Oil-based cooking spray
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1bunch kale
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1pomegranate
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¼ cup60 ml soft goat cheese
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1 cup250 ml Blue Diamond Almonds, honey roasted
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Instructions
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Slice your acorn squash into rings and remove the pulp and seeds. Place the squash rings onto a greased and foil lined baking sheet. Whisk together the mustard, honey, almond butter, red wine vinegar, olive oil, salt, and pepper until completely emulsified. Brush the mixture onto the squash.
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Place a foldable cooling rack onto the baking sheet and then place the cubed bread on top of the cooling rack. Spritz with baking spray and sprinkle salt and pepper on top. Roast the squash and the bread cubes at 375 °F (190 °C) for 35-40 minutes. Allow to cool for 15 minutes.
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While the squash and croutons cook, build up the rest of your salad. Start with the kale then dollop the goat cheese and sprinkle the pomegranate seeds. Then add the cooled squash and croutons.
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Finish the salad by topping it with the Blue Diamond Almonds, honey roasted, and a drizzle of your salad dressing of choice.
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Notes
Calories 580, Total Fat 33.6 g, Cholesterol 4.3 mg, Sodium 194.1 mg, Potassium 980.2 mg, Total Carbohydrate 64.4g, Dietary Fiber 7.5 g, Sugars34.6g, Protein14.1 g