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Kale and Brussels Sprouts Salad with Butternut Squash, Pomegranate, and Candied Pecans
4.8 from 12 votes

Kale and Brussels Sprouts Salad with Butternut Squash, Pomegranate, and Candied Pecans

This gorgeous salad is perfect for all of your holiday meals!

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Side Dish, Salad
Cuisine: American, Vegetarian, gluten-free

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
  • black pepper to taste
  • salt to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. To make the dressing, whisk together the olive oil, apple cider vinegar, mustard, garlic, and shallot. Season with salt and black pepper, to taste.
  4. Pour the dressing over the salad and toss well. Serve!