Kale and Brussels Sprouts Salad with Butternut Squash, Pomegranate, and Candied Pecans
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
-
Total Time
45 mins
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Cuisine
American, Vegetarian, gluten-free
Kale and Brussels Sprouts Salad with Butternut Squash, Pomegranate, and Candied Pecans
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This gorgeous salad is perfect for all of your holiday meals!
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Ingredients
For the salad:
- 1 butternut squash peeled, seeds removed, and chopped into 1/2-inch cubes, small
- 1 tablespoon olive oil
- Pinch of sea salt
- 1 kale Dino or Tuscan kale, finely chopped, small bunch, lacinato
- 1 lb Brussels sprouts finely chopped
- 1 cup pomegranate seeds from one large pomegranate
- 1/2 cup pecans candied
- 1/3 cup Parmesan Cheese shredded
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 garlic minced, small clove
- 2 teaspoons shallot minced
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Place the butternut squash on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Roast the squash for 25-30 minutes, stirring once, or until the squash is tender. Remove from the oven and set aside.
- Place the kale in a large bowl and sprinkle with sea salt. Massage the leaves for for 2-3 minutes, or until they soften and start to wilt. Stir in the chopped brussels sprouts, butternut squash, pomegranate seeds, candied pecans, and Parmesan cheese.
- To make the dressing, whisk together the olive oil, apple cider vinegar, mustard, garlic, and shallot. Season with salt and black pepper, to taste.
- Pour the dressing over the salad and toss well. Serve!
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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