Warm Kale, Pecan, Acorn Squash Salad With Pumpkin Spice BV

A great way to warm up after the cold and wet weather of winter is to sit down to enjoy a warm, filling, nutritious meal. This salad aims to please with it’s flavors, a combination of many favorites in a gorgeous and green dish.


  • 1/2 Kale bunch (about 4-5 leaves) with ribs removed, sliced into 1/4 inch strips
  • 1/2 red onion sliced
  • AOOC Pumpkin Spice BV Candied Pecans (optional)
  • 1/2 cup dried cranberries
  • 2 medium Acorn squash seeded and sliced into rings
  • 2 Lime wedges
  • AOOC Blood Orange Fused OO
  • AOOC Pumpkin Spice BV
  • Seasonal EVOO


  1. Preheat oven to 350 degrees. Marinate the squash for 15 minutes on a parchment lined cookie sheet with a hefty drizzle of Blood Orange OO and Pumpkin Spice BV.
  2. Bake squash for 30 minutes flipping once halfway through.
  3. While the squash is cooking, assemble your other ingredients.
  4. Begin to massage the kale with your hands, rolling the leaves and releasing all rigidity for about 5 minutes.
  5. Add Pecans, Onion, Cranberries, a squeeze of the limes and the Acorn squash while it’s warm.
  6. lightly drizzle with EVOO and add salt and pepper to taste

Enjoy! Serves 3-4 people.


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