Ingredients
Salad:
1/2 cup pine nuts
2 small acorn squash
1 Tbsp. olive oil
Sea salt and freshly ground pepper
4 cups arugula and/or baby kale, washed and dried
1 1/3 Tbsp. dried cranberries
Dressing:
1/2 cup white or red wine vinegar
1/4 cup olive oil
2 Tbsp. lemon juice
Fresh cracked pepper
Preparation
Preheat oven to 400 degrees. Spread pine nuts on a large rimmed baking sheet. Toast in oven, stirring occationally until fragrent and lightly golden, about 5 minutes. Set aside.
Cut squash in half and scape out seeds. Cut into quarters, leaving skin on. On a large baking sheet, toss with 1 Tbsp. oil and pink of salt and pepper. Roast until tender, about 35 minutes to 45 minutes depending on size. Let cool.
For the dressing, combine all ingredients together.
In a large bowl, add arugula, kale, and dressing. Toss to combine.
(Optional) To serve, divide squash side-down among plates. Place dressed salad on top of each quarter and drizzle extra dressing if desired and top with roasted pine nuts and cranberries.