By Recipe Team on December 11, 2023
This colorful, nutrient-rich salad is savory but slightly sweet and will become a favorite addition to your winter table.
The crunch from the walnuts and pomegranate seeds provides a nice contrast to the soft roasted butternut squash, and the flavors are all brought together with a bright lemon maple vinaigrette. Massaging the kale with lemon juice and salt breaks down its fibers, removing its bitterness and wilting it just enough to turn kale haters into kale lovers. (Substitute almond slivers or pumpkin seeds for the walnuts, if you prefer.)
Nutrition per 1-1/2 cup serving: 200 calories, 11 g total fat (1.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 24 g carbohydrates, 6 g protein, 6 g dietary fiber, 110 mg sodium, 9 g sugar, 2 g added sugar.
Ingredients:
1 large butternut squash (about 3 pounds), peeled, cut into 3/4" cubes
1/4 cup extra-virgin olive oil, divided
5 cloves garlic
1/2 tsp. turmeric
1/4 tsp. salt
Freshly ground black pepper, to taste
1/2 cup chopped walnuts, almond slivers or pumpkin seeds
2 large bunches Tuscan kale, stemmed and thinly sliced
1/4 cup lemon juice, divided
Sea salt, to taste
1 Tbsp. apple cider vinegar
1 tsp. pure maple syrup
1 Tbsp. Dijon mustard
1 shallot, finely chopped
1 cup pomegranate seeds
Preparation:
- Preheat oven to 400°F.
- Cut squash into cubes and place on baking sheet with 1 tsp. olive oil drizzled over it.
- Add whole garlic cloves, turmeric and salt and pepper, to taste. Toss to evenly coat squash with oil and spices. Spread cubes evenly around pan and roast for 30-40 minutes until squash is tender.
- While squash is roasting, heat 1 tsp. olive oil in small skillet over medium-high heat. Add walnuts and cook, stirring occasionally until golden brown, 2–3 minutes. Set aside.
- Place kale in bowl. Add 2 Tbsp. lemon juice and pinch of sea salt and massage into kale to wilt. Set aside.
- When squash and garlic are cooked, remove garlic and put squash in a separate bowl. Add remaining olive oil, lemon juice, vinegar, syrup, mustard and shallot; pulse in food processor until smooth to create a dressing.
- In large mixing bowl, combine kale with about 3/4 of dressing, and toss until kale is lightly coated. Add more dressing to taste and reserve any leftover for another use.
- Add roasted squash and pomegranate seeds to kale; toss to combine. Transfer to serving bowl; top with toasted walnuts.
Prep time: 20 minutes
Difficulty: Moderate
Cook time: 40 minutes
Serves: 8
