Acorn Squash + Avocado Salad with a Maple Dijon Vinaigrette

My new hyperfixation meal - this Acorn Squash + Avocado Salad with a Maple Dijon Vinaigrette. It’s all things Fall, it’s my current go-to, and I’m completely obsessed. The cherry on top - the star is my homegrown acorn squash. This salad is such a good use for them! I really wanted our Summer garden to include something that would last beyond the Summer months. Something we could pick + have on hand headed into Fall, and I’m so glad we experimented with these. I mean talk about the most delightful thing to have growing in your garden. We had a miniature Cinderella’s garden situation going on, and I just loved it! The curly vines, the big leaves, and the sweet little squash hanging down. It was just so charming + I didn’t expect it to look so picture perfect. Fast forward to now when we’ve harvested our garden + are in the throws of the dreary PNW Fall - they’re roasting up like a dream and a fun little homage to my Summer garden that Im holding on to.

 
 

A very loaded Fall salad

This salad really is just all Fall + all good things. Built on tender squash pieces that are roasted with just a bit of salt + pepper, and they’re the topper to a kale salad tossed that’s tossed in a simple salty maple-dijon dressing. Simple as in so easy to make, but it’s so addicting. It’s sweet + tangy + Dijon-y - an ideal dressing with the perfect hint of maple sweetness.

And so me - I love for all of my dinner salads to feel like an extension of a traditional cobb, which for me translates to packing it to the gils with all the good stuff. For this one, anything that’s going in has to play well with squash. I load it up with feta cheese, sunflower seeds, and avocado - essentials to add a little excitement to the kale base. And then the final topper - crispy tofu tossed in the simplest maple-mustard glaze. We stan crispy tofu in a sticky sauce in this house. Especially topped on a green salad to - it’s kind of dreamy. For this variation, the syrup + Dijon come back to add a little pop to the tofu. It’s all just so perfect + it eats like a salad that’s coated in the most dreamy honey mustard. To me, it’s a comfort meal. It’s simple, it’s classic, and I have been making it on repeat for an easy + delicious weeknight dinner (and loving everytime it’s on our weekly at-home menu).

 
 

Maple-Dijon Vinaigrette

  • 3 tbsp Dijon

  • 2 tbsp maple syrup

  • 2 tbsp balsamic vinegar

For the salad

  • 1 acorn squash, cut in half + seeds scooped out

  • EVOO

  • salt + pepper

  • 1 block of firm tofu, drained + pressed

  • 1 tbsp corn starch

  • 2-4 c. fresh kale, shredded

  • crumbled feta or shredded white cheddar

  • 1 avocado, halved + sliced or diced

  • sunflower seeds

  • red pepper flakes or everything bagel seasoning

Maple Dijon Glaze (for tofu)

  • 2 tbsp Dijon

  • 2 tbsp maple syrup

For the maple dressing - Add all of the ingredients for the dressing into a large bowl + whisk until smooth. Add in the fresh kale + toss. Cover the bowl + set everything in the fridge.

For the salad - Start by preheating the oven to 375. Line 2 separate baking sheets with parchment. Take the squash halves + cut them into slices. Toss the slices in about a tbsp of EVOO + lay them in a single layer on a baking sheet. Sprinkle with salt + pepper. In a separate bowl, crumble the tofu + mix it with the cornstarch, a tablespoon of EVOO, and salt + pepper. Lay the tofu on the other baking sheet. Place both baking sheets in the oven for 45 minutes. Squash should get lightly browned + tender, and the tofu should get crispy.

In a separate bowl, make the maple dijon glaze by whisking together the Dijon and maple. Have it on hand for when the tofu comes out of the oven.

Start to assemble the salad (I love to plate them individually versus making one huge salad). Toss the kale with a few spoonfuls of the dressing and a pinch of salt + pepper. Separate the salads between your 2 bowls. Layer the feta, avocado, and sunflower seeds on top - giving each element it’s own little nook in your bowl. When the squash has finished roasting, nestle in a couple of pieces by tucking them on the sides of your salad (no need to peel). Drizzle another spoonful or 2 of dressing over the top. Take the hot + crispy tofu, and toss it in the maple-mustard glaze. Transfer a spoonful of it into the center of your salad bowls. Finish with a sprinkle of red pepper flakes or everything seasoning, enjoy with an n/a beer, and enjoy for a perfect weeknight meal.

Lesley ZehnerComment