How to make:
Roasted Butternut Squash Fall Kale Salad
This fall kale salad is bursting with roasted butternut squash, juicy pomegranate seeds, and crunchy pumpkin seeds! It’s perfect for holiday dinners.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Yield:
4 side servings 1x
Rating:
Ingredients
- 6 cups butternut squash, spiralized or cut into 1/2-inch cubes
- 5 cups kale, stems removed, roughly chopped
- 1/2 cup pomegranate seeds (about 1 large pomegranate)
- 1/3 cup pumpkin seeds
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1/2 teaspoon mustard
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
Instructions
- Preheat oven to 400F. Lightly grease or spray a baking sheet.
- If spiralizing, cut the long neck of the squash off of the bulb section. Cut the ends off. Set aside the bulb for later use. Peel the neck. On the Inspiralizer, I used Blade C to create linguine noodles. Spiralize the squash; cut the noodles into shorter pieces and measure 6 cups. Place on the baking sheet and drizzle with olive oil; toss. Bake for 6-8 minutes.
- If cubing, cut the long neck of the squash off of the bulb sections. Cut the ends off; peel both pieces of the squash. Scoop the seeds out of the bulb. Cut the squash into 1/2-inch cubes. Place on the pan and drizzle with olive oil; toss. Bake for 20-25 minutes, until the squash is tender.
- Meanwhile, lightly steam the kale in a large skillet or pot (optional). Place kale in a large bowl.
- Add pomegranate seeds, pumpkin seeds, and butternut squash to the bowl. Toss to combine.
- In a small bowl or jar, add olive oil, balsamic vinegar, maple syrup, mustard, cinnamon, salt and pepper. Whisk or shake to combine.
- Pour dressing into the bowl; toss until fully combined.
Notes
Storage:
Store in an airtight container in the fridge for up to 3 days.