Kale Salad with Pomegranate, Roasted Squash & Walnuts
  • 1 lg or 2 sm butternut squash
  • ~3/4c olive oil
  • 2 oranges
  • 2bunches curly kale(or sub arugula)
  • 2tsp course sea salt
  • 1c pomegranate arils(or sub 1 pomegranate, seeds removed)
  • 1/2c chopped walnuts
  1. Preheat oven to 400 F.
  2. Peel and dice butternut squash into 1/2″ pieces.
  3. Place diced butternut squash on a sheet pan, toss with 1-2tsp olive oil + S&P.
  4. Roast squash for 30-35 minutes or until tender, tossing halfway through cook time. Set aside to cool.
  5. Zest 1 orange.
  6. Make dressing by whisking together the juice of 2 oranges (~1/2c OJ) + 1/2c olive oil. Set aside.
  7. Remove kale leaves from stems. Cut leaves into smaller pieces (~2″) and place into a large mixing bowl. Discard stems.
  8. Sprinkle kale leaves with 2tsp coarse sea salt and orange zest. Pour OJ and dressing on top.
  9. Using your hands, massage the dressing and salt into the kale leaves for 1-2 minutes. The leaves should shrink by 25-50% in size.
  10. Toss kale with pomegranate seeds, roasted butternut squash and chopped walnuts.
Recipe Notes

Prep Dish Tip: This salad can be made up to 5 days in advance. The longer this one sits, the better it gets!