Harvest Kale Salad with Roasted Winter Squash
Indulge in a vibrant Harvest Kale Salad featuring the delightful combination of roasted winter squash, pomegranate arils, and crunchy pecans atop a bed of gently massaged kale, all drizzled with a refreshing maple balsamic vinaigrette. This salad is anything but ordinary! By massaging the raw kale with a splash of olive oil for several minutes, you’ll achieve a tender texture that beautifully balances out any bitterness.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1 acorn squash
- olive oil spray
- 4 cups thin-sliced kale
- 1/2 tbsp olive oil
- 1/4 cup pecans
- 3 tbsp pomegranate seeds
- 1 tsp olive oil
- 1 1/2 tsp balsamic vinegar
- 1/2 tsp dijon mustard
- 1 tsp pure maple syrup
- pinch of salt
- kosher salt
- pinch cinnamon
Instructions
- 1
Begin by preheating your oven to 400°F (200°C).
- 2
Cut the squash in half lengthwise and remove the seeds. Then, slice the squash into 1/2-inch thick pieces and arrange them on a baking sheet. Lightly mist with olive oil and sprinkle with salt and a dash of cinnamon. Roast the squash for 40 minutes, flipping them halfway through the cooking time until they become tender when pierced with a fork. Once done, take them out of the oven and set aside.
- 3
In the meantime, take the kale and gently massage it with 1/2 tablespoon of olive oil for about 1 to 2 minutes until it is thoroughly coated.
- 4
In a small skillet, toast the pecans over medium-low heat for approximately 5 minutes, stirring frequently to avoid burning.
- 5
Combine the ingredients for the dressing in a bowl and whisk them together, then pour over the kale and toss to ensure everything is well mixed.
- 6
To put the salad together, split the kale between two bowls, then top each with the roasted squash, pomegranate seeds, and the toasted pecans before serving.
Nutrition Information
Notes & Tips
- Adapted from Lexi's Clean Kitchen Cookbook.