Harvest Kale Salad with Roasted Winter Squash

Name: Harvest Kale Salad with Roasted Winter Squash
Total time: 50 min
Yield: 2 Servings
Ingredients: 1 acorn squash; 1 tsp olive oil; Olive oil spray; 1 1/2 tsp balsamic vinegar; kosher salt; 1/2 tsp Dijon mustard; pinch cinnamon; 1 tsp pure maple syrup; 4 cups thin-sliced kale; pinch of salt; 1/2 tbsp olive oil; 1/4 cup pecans; 3 tbsp pomegranate seeds

User Reviews

5.0

6 reviews

Excellent

Total Time
50 mins
Servings
2 Servings
Calories
329 kcal
Course
Salad
Cuisine
American

Harvest Kale Salad with Roasted Winter Squash

Iris Warren

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Roasted winter squash, pomegranates and pecans over massaged kale with a light maple balsamic dressing – there is nothing boring about this salad! Rubbing the raw kale with olive oil for a few minutes leaves it tender and takes away the bitterness.

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Ingredients

Servings

1 acorn squash
1 tsp olive oil
Olive oil spray
1 1/2 tsp balsamic vinegar
kosher salt
1/2 tsp Dijon mustard (use Annies for whole30)
pinch cinnamon
1 tsp pure maple syrup (omit whole30 and add more oil)
4 cups thin-sliced kale (I prefer Lacinto, be sure to remove stem)
pinch of salt
1/2 tbsp olive oil
1/4 cup pecans (toasted)
3 tbsp pomegranate seeds

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Instructions

Preheat oven to 400°F
Slice squash in half lengthwise and scrape out the seeds. Slice the squash 1/2 inch thick slices and spread on a baking sheet. Spray with olive oil and season with salt and cinnamon. Roast squash for 40 minutes, turning halfway until fork tender. Remove and set aside.
Meanwhile, massage kale with 1/2 tbsp olive oil for 1 to 2 minutes until evenly coated.
In a small saute pan toast the pecans on medium-low heat for 5 minutes, tossing often to prevent burning.
Whisk dressing ingredients together, then add to the kale and toss well.
To assemble the salad, divide the kale in two bowls, top with squash, pomegranate seeds and toasted pecans and serve.

Notes

Adapted from Lexi's Clean Kitchen Cookbook.

Nutrition Information

Show Details

Serving 1salad Calories 329kcal (16%) Carbohydrates 45g (15%) Protein 8g (16%) Fat 16.5g (25%) Saturated Fat 1.8g (9%) Sodium 98mg (4%) Fiber 11g (44%) Sugar 8g (16%)