Roasted Acorn Squash Bowl With Kale Salad

I love salads of all kinds, don’t you? But I do get stuck in a salad rut, tossing together the same ingredients over and over.

This post was sponsored by Eat Smart as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. I received product samples to facilitate my review.

One way I love to refresh the greens we are eating in my house is to pick up some ready-made salads. The Eat Smart Gourmet Vegetable Salad Kits are more interesting salads than I’d make myself. They always provide me with salad inspiration, helping me consider new ways to put together vegetables!

While you can certainly enjoy the Eat Smart Gourmet Vegetable Salad Kits on their own, they are easy to pair with favourite recipes to provide a simple change.

I paired the Sweet Kale salad, with some of my favourite fall foods to create this acorn squash bowl recipe. It’s the perfect solution if you don’t want to make the traditional Thanksgiving meal but still crave traditional tastes. The presentation looks great, too!

Acorn Squash Kale Salad Bowl Recipe

serves four

• Eat Smart Sweet Kale Vegetable Salad
• A large turkey breast
• Two acorn squash
• Paprika
• Olive oil
• Salt & pepper (if desired)

Drizzle 1-2 teaspoons of olive oil over a turkey breast, lightly sprinkle with some paprika, salt and pepper. One large piece will serve four. Cut two acorn squash in halves, rub on about 2-3  teaspoons of olive oil and bake upside in the oven.

Everything can be baked in a preheated oven at 400 degrees. The turkey will come out after about 40 minutes and the squash takes about 50 minutes.

Toss the Sweet Kale Vegetable Salad just before the oven buzzer goes off for the squash.

Mixed with leafy superfoods, this salad includes kale, green cabbage, broccoli, Brussels sprouts, and chicory. Then top the salad with tasty poppy seed dressing. Save the accompanying roasted pumpkin seeds and dried cranberries for topping at the end. This sweet kale salad is so delicious.

I recommend removing a scoop of the acorn squash to create a slightly deeper bowl.

The extra nice thing about using the acorn squash as a bowl is that it warms up the salad and dressing, making the meal especially cozy for crisp fall evenings!

Slice up the turkey breast and tuck a few pieces inside the squash bowl. Sprinkle the whole meal with the pumpkin seeds and dried cranberries you saved from the salad package.

Or place the turkey beside the squash bowl, this will be easier for children to manage. So tasty!

You can find out where to pick up these ready-to-go salads where you live here. We also loved using the Southwest salad as a fun taco filling on a Taco Tuesday night!

Stocking my fridge with healthy, prepared foods helps keep my sanity on busy nights or after a demanding day. They are also a convenient way to be ready for a surprise dinner guest, which often happens during the school year!

Disclosure: This post was sponsored by Eat Smart as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. I received product samples to facilitate my review.