Kale Salad with Roasted Butternut Squash and Pomegranate Seeds
Serving Size:6|Prep Time:15minutes|Cook Time:30minutes

  1. Preheat oven to 350ºF.
  2. 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.
  3. 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.
  4. Place in oven and roast for 30 minutes or until soft. Cool completely.
  5. While the squash is roasting, prepare the dressing by whisking together all the ingredients in a small bowl.
  6. 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
  • 1bunchkale
  • cupsbutternut squash, peeled and cubed
  • 1teaspoonolive, sunflower or avocado oil
  • ¾cupslivered almonds, toasted
  • ¾cupParmesan cheese, shredded
  • ½cuppomegranate seeds
  • 3tablespoonsapple cider vinegar
  • 1teaspoonDijon mustard
  • 6tablespoonsneutral oil
  • 1teaspoonminced garlic, about 1 garlic clove
  • 1tablespoonminced shallot
  • 1teaspoonground cumin
  • 1tablespoonsugar
  • ½teaspoonsalt
  • ¼teaspoonblack pepper

AllergensMilk, tree nuts