GLUTEN FREE
Love this recipe!
~ Susan
Make the dressing: – In a small bowl, whisk together the vinegar, maple syrup and Dijon mustard. – Drizzle in the olive oil and continue whisking until the dressing is fully emulsified. – Season to taste with salt and pepper.
Make the salad: – Preheat the oven with a wire rack placed in the center. – Place the slices of acorn squash on the baking sheet, toss in the olive oil, making sure the squash is evenly coated. – Season the squash on both sides with salt, pepper and paprika.
– Place in the oven to roast, flipping halfway through. – In a bowl, toss the kale, carrots, cabbage, currants and sunflower seeds in the dressing.
– Arrange the salad in a platter, and top with the acorn squash. Drizzle with remaining dressing and top with feta cheese, and a few more sunflower seeds, for garnish.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...