Author Notes
This simple recipe blends the sweet roasted textures of some of my fall favorites; Apples and Acorn squash with the savory, tart brightness from the lemon and dijon dressing topping with some kale and pomegranate arils!! —Bucky Mitchell
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Ingredients
- Lemon/Dijon Dressing
-
1 tablespoon
fresh lemon juice
-
1 tablespoon
olive oil
-
1 tablespoon
dijon mustard
-
2 pinches
salt
-
2 pinches
pepper
- Roasted Apple & Roasted Acorn Squash
-
1
Macintosh Apple
-
1/2
Acorn Squash (peeled)
-
1/2 tablespoon
Pomegranate arils
-
1/2 tablespoon
Olive oil
-
1/4 cup
Kale
Directions
- Lemon/Dijon Dressing
-
Whisk olive oil, dijon mustard, salt and pepper in small bowl and set aside.
- Roasted Apple & Roasted Acorn Squash
-
Preheat oven to 425 degrees.
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Peel and dice to acorn squash to your liking.
-
Dice Macintosh apple (keep on skin for texture) to your liking.
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Combine Acorn Squash and Macintosh apple into medium size bowl and toss with 1/2 tablespoon of olive oil until coated.
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Spread Acorn Squash and Macintosh apple into a single layer on a cooking sheet and bake at 425 degrees for 15 minutes or until browned.
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Chop 1/4 cup of kale to your liking (for added texture and direction).
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Remove from oven and little cool for 10 minutes. Add kale, lemon/dijon dressing and pomegranate arils, serve and enjoy!!
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