1/2 large unpeeled green or orange kabocha squash (about 5 lb.), cut into 12 (1/2-in.-thick) wedges
2 tablespoons extra-virgin olive oil, divided
2 teaspoons coarsely ground coriander seeds
1/2 teaspoon black pepper
1/2 teaspoon salt, divided
6 tablespoons dried cranberries
6 tablespoons red wine vinegar
1 1/2 tablespoons brown sugar
2 teaspoons mustard seeds
1/2 small red onion, thinly vertically sliced
2 tablespoons fresh lemon juice
1 (7 1/2-oz.) bunch lacinato kale, stemmed and cut into 3/4-in.-wide strips
Est. added sugars 6g
How to Make It
Preheat oven to 375°F.
Combine pumpkin, 1 tablespoon olive oil, coriander seeds, pepper, and 1/4 teaspoon salt in a large bowl, tossing gently with hands to coat. Spread in a single layer on a baking sheet. Cover with foil. Bake at 375°F for 10 minutes. Remove foil; bake 15 more minutes or until pumpkin is tender and browned, turning once.
While pumpkin roasts, combine cranberries, vinegar, brown sugar, mustard seeds, and 1/8 teaspoon salt in a small skillet over medium-low heat. Bring to a simmer; remove from heat. Steep 15 minutes or until almost all of the liquid is absorbed.
Place onion in a bowl of ice-cold water; let stand 10 minutes. Drain.
Toss lemon juice, kale, remaining 1 tablespoon olive oil, and remaining 1/8 teaspoon salt in a large bowl, massaging kale with hands to soften. Transfer kale to a large serving platter; top with pumpkin and onion. Sprinkle with cranberries.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.