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Acorn Squash and Kale Salad with Turmeric Dressing

Updated: Jun 24, 2023


Prep Time: 10 mins

Total Time: 20 minutes

Makes: 4 serving




  • 1 acorn squash, sliced into half moons

  • 8 cup kale, spines removed and chopped

  • 2 apples, diced

  • 1 Tbs olive oil

  • 1/2 cup sunflower seeds, raw


  • 1/4 cup olive oil

  • 1 tsp turmeric, ground

  • 2 Tbs vinegar, red wine

  • 1 lemon, juiced

  • 1 tsp ginger root, fresh, grated

  • 1 cloves garlic

  • salt, to taste

  • pepper, to taste



  1. Chop off the stem of the squash, slice in half then use a spoon to scoop out the seeds and flesh. Cut each side into 1/2-inch slices.

  2. Remove stems from kale, chop into bite-sized pieces.

  3. Dice apple.

  4. Preheat the oven to 400°F. Line a baking sheet with parchment paper.


  1. Toss squash slices with 1 tablespoon olive oil to coat. Arrange slices on the baking sheet, sprinkle with salt & pepper. Bake for 12 minutes on each side until light golden brown.

  2. In a blender combine dressing ingredients: olive oil, turmeric, red wine vinegar, lemon juice, ginger root, and garlic until creamy. Season with salt and pepper to taste.

  3. Put kale in a large bowl. Massage with fingers for 30 seconds until kale turns bright green. Add diced apple and roasted squash. Toss with enough dressing to coat and top with sunflower seeds.


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