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Roasted Red Kuri Squash and Tuscan Kale Salad with Parmesan Dressing

Williamsburg Inn

Makes 4 servings

For the squash:

  • 1 red kuri squash
  • 2 tablespoons whole butter
  • 2 tablespoons honey
  • 1 teaspoon cinnamon, ground
  • ¼ teaspoon whole nutmeg, grated
  • kosher salt and fresh ground black pepper
  1. Preheat oven to 350 degrees.
  2. Peel and seed the red kuri squash and slice into ¾-inch wedges.
  3. Melt the butter and honey together in a small pan with the cinnamon and nutmeg.
  4. Place the squash on a baking sheet, cut side up, and baste the squash with the butter mixture.
  5. Lightly season with the salt and pepper and roast in the oven until golden brown and soft throughout, 18 to 20 minutes. If the skin is difficult to cut, you may need to increase the cooking time.
  6. Remove the squash from the oven and cool to warm; then use for building the salad.

For the salad:

  • 1 roasted red kuri squash
  • 4 cups Tuscan kale, chopped
  • 1 cup Parmesan dressing
  • ½ cup dried cranberries
  • ½ cup walnuts, roasted and chopped
  • ½ cup pomegranate seeds

For the dressing (Makes 2 cups):

  • ½ cup buttermilk
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 lemons, zested and juiced
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • ½ cup ground Parmesan cheese
  • kosher salt and fresh ground black pepper
  1. Combine all ingredients and season to taste.
  2. Chill in refrigerator for at least two hours.
  3. Toss squash, kale, cranberries, walnuts and pomegranate seeds with chilled dressing and serve.