We hope you’re ready to start enjoying the bounty of new things that the fall season is bringing our way! Try out this hearty salad with nutrient-rich kale, flavorful squash, and some of those delicious Washington pears.
- 1 large acorn squash, peeled and diced (into ½ inch pieces)
- 1 large yellow onion, thinly sliced
- 1 bartlett pear, sliced
- 1 bunch green kale, torn into bite-sized pieces
- 2 T. olive oil
- 1 Tsp. kosher salt
- 1 tsp. paprika
- 2 tsp. brown sugar
- 4 oz. chevre
- ¼ cup roasted sunflower seeds
Prepare all ingredients. In large skillet, preheat olive oil on medium-high heat and add onion. Cook for about five minutes until onions become translucent, then add diced squash. Cook for another 7-10 minutes until onions and squash begin to brown, then add paprika, ½ tsp. salt, and brown sugar and cook until sugar is dissolved, stirring constantly (another few minutes).
Add kale and the rest of the salt (and a little more olive oil if necessary) and toss until kale is mostly wilted and turns a very vibrant green. Transfer to serving plates immediately and top with hefty amount of goat cheese, slices of pear, and sunflower seeds. Enjoy!