Print

Black Lentil Acorn Squash Kale Salad with Maple Miso Mustard Dressing (vegan)

Black lentil kale salad with maple miso mustard dressing
Print Recipe

★★★★★

5 from 1 review

This Black Lentil Acorn Squash Kale Salad with Maple Miso Mustard Dressing (vegan) is the perfect salad for fall.

Ingredients

Scale

This makes 3-4 servings of salad Acorn squash

  • 1 acorn squash - seeds removed and cubed
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cinnamon
  • 1 tablespoon oil of choice
  • black pepper to taste

Dressing

  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tbsp miso (can sub 1/2-1 tsp salt)
  • black pepper to taste
  • 1 tbsp mustard
  • juice from 1/2 lemon
  • 1 garlic clove - minced

Other salad ingredients

  • 1 head kale - ribs removed and finely chopped
  • 1 small cucumber - finely chopped
  • 1 1/2 cups cooked black lentils (or sub brown/green lentils, this is equivalent to 1 can)
  • 1 cup pumpkin seeds
  • 1/2 cup chopped scallions

Instructions

  1. Preheat oven to 425 degrees.
  2. Add squash to a sheet pan lined with parchment paper and toss with salt, garlic, cinnamon, black pepper and oil. Bake for 30-35 minutes or until cooked through.
  3. Add all of your salad dressing ingredients to a bowl and mix until combined.
  4. Add squash to a bowl with the rest of the salad ingredients and toss with dressing.

Find it online: https://avocadoskillet.com/black-lentil-acorn-squash-kale-salad-with-maple-miso-mustard-dressing-vegan/