Roasted Acorn Squash Stuffed with Sweet Kale Salad

Name: Roasted Acorn Squash Stuffed with Sweet Kale Salad
Prep time: 50 minutes
Cook time: 50 minutes
Cuisine: American

Acorn squash truly has it all: it’s picturesque in the cutest way possible, it’s delicious, and it can eagerly accommodate a wide range of ingredients within its tasty confines. In the case of this recipe, the ingredients include wild rice, pomegranate seeds, and our own Sweet Kale Chopped Salad Kit, which features kale, broccoli, Brussels sprouts, radicchio, cranberries, pumpkin seeds, and a creamy poppyseed dressing. And wouldn’t you know — it all goes supremely well together! Whether you’re looking for a showstopper dish to serve at a holiday gathering or something new and innovative for a weeknight, this vegetarian recipe will come through every time.

Total TIME:
50 minutes

Ingredients

2 acorn squash
1 Taylor Farms Sweet Kale Chopped Salad Kit
2 Tbsp olive oil
1 cup cooked wild rice
1/2 cup pomegranate seeds
Salt and pepper, to taste

Directions

Preheat your oven to 375°F.
Wash and dry the acorn squash. Cut each squash in half vertically and scoop out the seeds and stringy pulp with a spoon. Make sure the cavity is clean.
Brush the inside of each squash half with olive oil. Sprinkle salt and pepper over the oiled surface. Place the squash halves, cut side down, on a baking sheet lined with parchment paper.
Roast squash in the preheated oven for about 30-40 minutes, or until tender when pierced with a fork.
While the squash is roasting, empty the contents of the Taylor Farms Sweet Kale Chopped Kit into a large mixing bowl. Add the cooked wild rice and pomegranate seeds to the salad mix. Gently toss to combine.
Drizzle some of the creamy poppyseed dressing from the salad kit over the salad mixture. Toss well to coat the salad ingredients evenly.
Once the acorn squash halves are roasted and tender, remove them from the oven. Carefully scoop the dressed Sweet Kale Salad into each roasted acorn squash half, filling them generously.
Drizzle some more of the creamy poppyseed dressing over the top of the filled acorn squash halves.
Serve the stuffed acorn squash on individual plates or on a serving platter. The squash acts as a natural bowl for the Sweet Kale Salad!

Put Your Pomegranate to Work

Pomegranate, with its vibrant, ruby-red arils (the juicy seed things) and tangy-sweet flavor, can always be counted on to add both visual appeal and a burst of taste to dishes like the one above. But aside from snacking on these tasty red jewels and tossing them on salads, what else can you do with them? Here are just a few ideas to get you going:

Pomegranate Molasses: Heat up a pan and reduce pomegranate juice to create a thick, syrupy molasses. This concentrated and slightly tart condiment is a fantastic addition to salad dressings, marinades, glazes for meats and roasted vegetables, and undoubtedly lots of other things.
Pomegranate Salsa: Create a unique and refreshing salsa by combining pomegranate arils with diced tomatoes, red onion, cilantro, jalapeño, and lime juice. This vibrant salsa pairs well with grilled chicken, fish, or tortilla chips.
Pomegranate Quinoa Salad: Toss cooked quinoa with pomegranate arils, chopped mint, cucumber, and feta cheese. Drizzle with a light lemon vinaigrette for a nutritious and flavorful salad!
Pomegranate Glazed Chicken: Make a sweet and tangy glaze using pomegranate juice, honey, and balsamic vinegar. Brush it over roasted or grilled chicken during the last few minutes of cooking for a glossy, flavorful finish.
Pomegranate Yogurt Parfait: Here’s an easy one: Layer Greek yogurt with pomegranate arils, granola, and a drizzle of honey for a delicious and visually appealing breakfast or dessert.
Pomegranate and Goat Cheese Crostini: Spread goat cheese on toasted baguette slices and top with a spoonful of pomegranate arils. Drizzle with honey and sprinkle with chopped fresh herbs for an elegant appetizer.

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