Description
A vibrant and healthy Butternut Squash and Kale Salad featuring roasted butternut squash, hearty kale, sweet pomegranate seeds, toasted almonds, and creamy goat cheese, all tossed in a tangy orange and apple cider vinegar dressing. Perfect for a nutritious lunch or festive holiday side dish.
Ingredients
Scale
For the Salad
- 1 1/2 pound butternut squash, cubed (about 4 cups cubed)
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon McCormick Ground Turmeric
- 1/4 teaspoon salt
- 1 large bunch of Tuscan kale, stemmed and finely chopped (about 6 cups chopped kale)
- 1/3 cup pomegranate seeds
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon fresh orange juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- Freshly ground salt and pepper, to taste
For the Topping
- 1/4 cup toasted sliced almonds (can also use a mix of pumpkin & almonds seeds)
- 1/4 cup goat cheese crumbles
Instructions
- Roast the Butternut Squash: Preheat your oven to 350°F. Place the cubed butternut squash on a baking sheet and drizzle with 1 teaspoon olive oil. Add minced garlic, ground turmeric, and salt. Toss everything together until the squash cubes are evenly coated with oil and spices. Spread the cubes out evenly on the pan and roast for 20-25 minutes until fork-tender.
- Prepare the Kale: While the squash roasts, stem and finely chop the Tuscan kale. Place the chopped kale in a large bowl ready for dressing.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons olive oil, fresh orange juice, apple cider vinegar, Dijon mustard, and honey until smooth. Season with freshly ground salt and pepper to taste.
- Massage the Kale: Pour the dressing over the chopped kale. Using clean hands, gently massage the dressing into the kale for a few minutes. This process softens the kale and reduces its bitterness while infusing it with flavor.
- Combine Salad Ingredients: Once the butternut squash has roasted, add it to the massaged kale along with the pomegranate seeds. Toss gently to combine all ingredients evenly.
- Serve and Garnish: Divide the salad into 4 individual bowls or serve in one large bowl for sharing. Just before serving, sprinkle the toasted almonds and goat cheese crumbles on top to maintain their texture and flavor. Enjoy immediately.
Notes
- This salad is a healthy and flavorful option incorporating seasonal produce and festive colors, ideal for holiday meals or everyday nutrition.
- Do not add the goat cheese or almonds until right before serving to keep them fresh and crunchy.
- You can substitute the goat cheese with a vegan cheese alternative to make the salad dairy-free.
- Use fresh pomegranate seeds for the best flavor and crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 10.3 g
- Sodium: 250 mg
- Fat: 14.2 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11.2 g
- Trans Fat: 0 g
- Carbohydrates: 35.8 g
- Fiber: 8.8 g
- Protein: 8.6 g
- Cholesterol: 8 mg
