Harvest Thanksgiving Salad

Ingredients 

  • 1 large acorn squash
  • 2 cups sweet corn (fresh or frozen), cooked/thawed
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 small bunch kale, chopped fine
  • ¼ cup maple syrup
  • 2 Tbsp canola oil
  • 2 Tbsp honey
  • 2 Tbsp apple cider vinegar
  • ¼ cup extra virgin olive oil
  • ¼ cup chopped parsley
  • Salt & pepper to taste
  • Dried cranberries/ walnuts (optional)

 Instructions

  1. Cut squash into 1-inch cubes. Toss with canola oil and bake at 400° F for 25-30 minutes or until tender. Mix with maple syrup and set aside.
  2. Whisk together honey, olive oil, vinegar and parsley in a small bowl. Add salt and pepper to taste.
  3. In a large bowl toss together the sweet corn, kale, and beans. Add the honey dressing and toss, add the squash with maple syrup, mix and serve. Top with dried cranberries, walnuts or both if desired.