Roasted Butternut Squash Kale Salad with Pomegranate dressing (Edit recipe)

This Roasted Butternut Squash Kale Salad may seem like a Fall recipe but trust me, it's equally enjoyable year round. Roast some butternut squash, add it to massaged kale, top it with some juicy sweet apples & pomegranate, toasted pecans for the crunch, feta or goat cheese for the creaminess and a delicious pomegranate dressing - that's it! To make this a bit more filling, add half a cup of cooked faro. If you are vegan/ dairy-free simply skip the cheese or use a DF/Vegan alternative.

10 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	292
Fat:	19 g
Carbohydrates:	24 g
Protein:	10 g
Cholesterol:	8 g
Sodium:	508 mg
Fiber:	7 g
Sugars:	10 g
Calculated for total recipe.

by Priyanka Nadkarni

Serves: 2 - 4

Ingredients

2 cups Kale, washed and torn into bite sized pieces
1 whole Butternut Squash, small, peeled and cubed
1 whole Cosmic Crisp Apple, sliced
0.5 cup Pomegranate
0.25 cup Pecans, toasted
2 Tbsp Feta Cheese, skip for vegan or dairy-free
2 - 3 Tbsp Pomegranate Vinaigrette

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To roast Butternut squash:
Preheat the oven at 400°F. Line a baking tray with parchment paper. Arrange peeled and cubed Butternut squash. Drizzle some Olive oil. Sprinkle some salt and pepper. Mix well and roast at 400°F for 20-25 minutes. Once cooked, set aside to cool.
For the Salad:
Add washed Kale to a clean bowl. Drizzle some Olive oil and sprinkle some salt. Massage the Kale using your hands until the leaves turn dark green.
Add roasted butternut squash, sliced apple, pomegranate, pecans and feta cheese (skip if dairy free/vegan).
Pour a generous drizzle of Pomegranate dressing and give it a good toss. Enjoy!

Notes

Update - Since the posting of this recipe, Cedar Valley Selections has discontinued selling their Pomegranate dressing. Use one from another brand or make it at home by combining 3 tbsp Pomegranate Molasses, 2 tbsp Red Wine Vinegar, 1 tbsp Dijon mustard, 1 tbsp Honey or Maple Syrup (if vegan), 2/3 cup Extra Virgin Olive Oil, 1/2 tsp of Salt & Pepper and giving that a good shake. An apricot dressing made with apricot preserves + basic Vinaigrette would also be a good substitution to this Pomegranate dressing.