Every year I think I’ve done a great job of getting ahead on my holiday shopping. I will buy a few things months in advance, jot down a few ideas for various family members, and pat my back for thinking and planning ahead so well. But then, inevitably, December arrives and I have a mini panic that I’ve really hardly done anything at all. I’ll try not to think about the holiday cards that are currently in transit and need to be stuffed, addressed, stamped and sent back out as quickly as I can manage. It’s always something, right? But I digress. We’re here for the food. And today’s recipe for this roasted acorn squash salad is a lovely little holiday side dish! Gorgeous, festive and also delicious and nutritious! Acorn squash wedges are brushed with butter and maple syrup and roasted to tender, slightly crispy perfection. They they’re laid on top of sautéed kale that’s got a great tart kick from the apple cider vinegar. And that combo pairs so well with the sweet dried cranberries and the salty feta cheese we’re adding to finish off the salad. Everybody’s so happy all together here. It’s definitely one of those where you want a little bit of everything in each forkful. Oh, and don’t freak out when you find your kale has turned a little brown in spots after it cooks. You’ll see it mostly on the bottom of the kale leaves; the ones that are against the bottom of the pan. It’s not burnt or bitter, it’s just been discolored by the acidity in the apple cider vinegar. Nothing to worry about; it tastes delicious! (And you can serve it with those sides down for the pretty presentation.) I wish you stress-free holiday shopping with no lines, lots of sales and easy-to-find gifts. And, if not, I wish a large cocktail or glass of wine upon arriving home in a harried heap. Cheers and enjoy! XO, Kathryn
