Description
This Hearty Winter Salad is a nourishing blend of roasted butternut squash, massaged kale, and vibrant pomegranate seeds—perfect for cozy winter lunches. Packed with vitamins, antioxidants, and fiber, this salad will leave you feeling warm and satisfied while still light and refreshing.
Ingredients
For the Salad:
- 2 cups butternut squash, peeled and cubed
- 2 tsp olive oil (for roasting)
- Salt and pepper to taste
- 4 cups fresh kale, stems removed and chopped
- 1/2 cup pomegranate seeds
- 1/4 cup pepitas
- 1/4 cup crumbled feta cheese (optional, for added creaminess)
- 1/2 small red onion, thinly sliced (optional)
For the Dressing:
- 3 ounces Extra Virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp honey (or maple syrup)
- Salt and pepper to taste
Instructions
1. Roast the Squash: Preheat your oven to 400°F (200°C).
Peel butternut squashcut in half, remove seeds, chop into 1″cubes. Toss the cubed butternut squash with 2 tsp EVOO, salt, and pepper. Spread it out in a single layer on a baking sheet.
Roast for 20-25 minutes, turning halfway, until the squash is golden and tender.
2. Prepare the Kale: While the squash is roasting, place the chopped kale in a large mixing bowl. Drizzle with a little olive oil (about 1 tsp) and massage the kale with your hands for 2-3 minutes. This softens the kale and enhances its flavor.
3. Make the Dressing: in a small bowl or mason jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
4. Assemble the Salad: Once the squash is roasted, let it cool slightly before adding it to the kale. Add the pomegranate seeds, pepitas, and optional red onion and feta to the bowl. Drizzle the dressing over the top and toss to combine.
5. Serve: Serve immediately, or chill in the fridge for a refreshing cold salad.
Notes
- Make It Vegan: Skip the feta cheese for a completely plant-based salad.
- Add Protein: Top with grilled chicken, roasted chickpeas, or a hard-boiled egg for added protein.
- Storage: This salad can be stored in the fridge for up to 2 days, though it’s best to add the dressing just before serving to keep the kale fresh.
Did you know: Massaging raw kale helps soften its tough cell walls, making it easier to digest.
