Rooted in Spice Squash Salad - Rooted in Community 2026

This sweet and savory spice blend featured in this dish was developed by Root’s kitchen team and featured in dishes at a few of the tasting tables at this year’s Rooted in Community event. The versatile blend works well on roasted veggies, pairs well with chicken or pork, and makes a festive rim for a fall cocktail. Here are a few recipes from the Root kitchen, but if you find new ways to use the blend, we’d love to hear what you cook up, too!

Rooted in Spice Squash Salad

Serves 2

Ingredients:

  • ¼ cup Root spice roasted acorn squash (or squash of choice)

  • 2 Tbsp Pomegranate vinaigrette

  • 1 cup Massaged curly kale (kale massaged with olive oil (enough to coat) and kosher salt (to taste))

  • 2 Tbsp fresh pomegranate seeds

  • 1 Tbsp sunflower seeds, toasted and roughly chopped

  • 1 apple, sliced and tossed in lemon juice

  • Kosher salt, to taste

  • Freshly ground pepper to taste

Method of Preparation:

Mise en place: read your recipe, gather all ingredients and tools, measure, then start preparing.

  1. Combine all ingredients in a bowl. Toss to combine.

  2. Place the dressed mixture into a bowl. Garnish the top with additional toasted sunflower seeds.

  3. Serve immediately.

Faith Emerson