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Squash Salad with Pumpkin Seed Oil
Food Network star and chef Amanda Freitag’s squash salad may be simple—but its complex flavor and elegant presentation are absolutely chef-y.
Serves 4
1 acorn squash
1/2 butternut squash
2 Tbsp. olive oil
1 tsp. salt
2 Tbsp. honey
1 cup kale, stemmed and sliced into thin strands
1/4 cup pumpkin seeds
1⁄8 cup pumpkin seed oil
1/4 cup lemon juice
1/2 cup Parmesan cheese, shaved
Heat the oven to 350 degrees. Slice acorn squash into 1-inch thick rounds. Slice butternut squash into half-moon shaped slices, also about 1-inch thick. Place squash slices on a baking dish. Drizzle with olive oil and honey and season with 1/2 tsp. salt. Roast in oven until soft but not falling apart, about 30 minutes. In the meantime, spread pumpkin seeds on a baking dish, sprinkle with 1/2 tsp. salt and toast in the same oven as the squash until they are light brown in color, about 15 minutes.
In a small bowl, whisk together pumpkin seed oil and lemon juice and season to taste. Toss the kale with half of the dressing and the toasted seeds.
To assemble, put a slice of acorn squash in the center of each plate and prop up a piece of the butternut squash to top. Place the salad on top of the butternut squash. Sprinkle with Parmesan cheese and drizzle the leftover vinaigrette around the salad.
Nutritional info per serving: 316 calories, 19g fat (3g saturated), 321mg sodium, 32g carbohydrates, 5g fiber, 11g sugar