Recipes
Ingredients
Salad
- 1 bunch kale
- 1½ cups butternut squash, peeled and cubed
- 1 teaspoon olive, sunflower or avocado oil
- ¾ cup slivered almonds, toasted
- ¾ cup Parmesan cheese, shredded
- ½ cup pomegranate seeds
Dressing
- 3 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 6 tablespoons neutral oil
- 1 teaspoon minced garlic, about 1 garlic clove
- 1 tablespoon minced shallot
- 1 teaspoon ground cumin
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Preheat oven to 350ºF.
- Strip the kale leaves from the thick center stem. Shred the leaves into thin ribbons using the shredding blade of a food processor or by hand with a knife, set aside.
- Put the squash cubes in a large bowl, add oil and toss until all the squash is lightly coated. Place on a sheet pan lined with parchment paper.
- Place in oven and roast for 30 minutes or until soft. Cool completely.
- While the squash is roasting, prepare the dressing by whisking together all the ingredients in a small bowl.
- In a large bowl, combine shredded kale, roasted squash, pomegranate seeds, almonds and parmesan cheese. Add dressing and toss to combine.
Chef's Narrative
Beautiful and bountiful, crunchy nuts, tender squash and vibrant pomegranate seeds take this salad to a new level.
Recipe Substitutions
None
Nutrition Facts:
Total Calories Per Serving: 310, Total Fat: 26g, Saturated: 4g, Trans Fat: 0g, Sodium: 390mg, Potassium: 340mg, Carbohydrate: 15g, Dietary Fiber: 4g, Protein: 9g
Allergens:
Milk, tree nuts
Chef's Narrative
Beautiful and bountiful, crunchy nuts, tender squash and vibrant pomegranate seeds take this salad to a new level.
Recipe Substitutions
None
Nutrition Facts:
Total Calories Per Serving: 310, Total Fat: 26g, Saturated: 4g, Trans Fat: 0g, Sodium: 390mg, Potassium: 340mg, Carbohydrate: 15g, Dietary Fiber: 4g, Protein: 9g
Allergens:
Milk, tree nuts
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Ingredients
Salad
Dressing
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