We've got a side salad recipe so easy and good it should go into your yearly Thanksgiving rotation. We're talking tender lacinato kale, toasted pecans, and roasted potatoes and acorn squash tossed in our bright, zingy Balsamic dressing. Buy the pre-cut squash to save time and roast them the day before Thanksgiving so all you have to do is toss right before serving.
Makes 4 servings
What you need
1 red onion, trimmed and thinly sliced
¼ cup apple cider vinegar
1 acorn squash, stem trimmed
1 pound baby potatoes, halved
1 tablespoon chopped fresh sage
½ cup Tessemae’s Balsamic
1 bunch lacinato kale, washed, trimmed and cut into ½-inch-wide ribbons
3/4 cup chopped toasted pecans
What you do
- Heat oven to 400 degrees.
- Combine onion and vinegar in a small bowl and set aside.
- Slice squash in half from top to bottom, then scoop out the seeds. Cut squash into ½-inch-wide slices and place on a rimmed baking sheet.
- Place potatoes on another rimmed baking sheet and divide sage between baking sheets. Drizzle squash and potatoes with 2 tablespoons Balsamic each, then sprinkle with salt and pepper. Roast both at 400 degrees until tender and golden, about 20-25 minutes. Let veggies cool for about 10 minutes.
- Cut squash into 1-inch pieces, then combine in a bowl with drained red onion, potatoes, kale, and pecans. Drizzle with remaining ¼ cup Balsamic. Serve immediately.