Fall squash salad with cranberries and walnuts
A perfect fall squash salad!
Preparation
15 minutes
Cooking
?
Yield
4
Key ingredient(s) in this recipe
- 750 ml (3 cups) acorn squash, grated
- 500 ml (2 cups) kale, coarsely chopped
- 2 green onions, finely sliced
- 125 ml (½ cup) dried cranberries, chopped
- 125 ml (½ cup) walnuts (optional)
- 60 ml (ÂĽ cup) fresh lemon juice
- 15 ml (1 tbsp) maple syrup
- 15 ml (1 tbsp) olive oil
- Salt (to taste)
- 1In a large bowl, mix together the squash, kale, green onions, cranberries and walnuts.
- 2In a small bowl, combine the lemon juice, maple syrup and olive oil. Pour over the first mixture and toss.
- 3Season to taste.
Don’t throw the seeds of the squash! Once you’ve cleaned and dried them, add some salt or spices and roast the seeds in the oven at 190°C (375°F). They’re great as a snack or added to salads!
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