Description
A vibrant and healthy butternut squash and kale salad featuring roasted butternut squash, fresh kale massaged with a tangy citrus dressing, sweet pomegranate seeds, crunchy toasted almonds, and creamy goat cheese crumbles. Perfect as a nutritious side or light main dish, especially delightful during the holiday season.
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 Butternut Squash: Preheat the oven to 350°F. On a baking sheet, place the cubed butternut squash and drizzle with 1 teaspoon olive oil. Add the minced garlic, ground turmeric, and 1/4 teaspoon salt. Toss everything to evenly coat the squash with oil and spices. Spread the cubes in a single layer and roast for 20-25 minutes until fork tender.
- Prepare Kale: While the squash roasts, finely chop the kale stems removed. Add the kale to a large bowl ready for dressing.
- Make Dressing: In a small bowl, whisk together 2 tablespoons olive oil, fresh orange juice, apple cider vinegar, dijon mustard, honey, and season with salt and pepper to taste until smooth and well combined.
- Massage the Kale: Pour the dressing over the chopped kale. Using clean hands, gently massage the dressing into the kale leaves for a few minutes. This process softens the kale, removes bitterness, and infuses flavor.
- Combine Salad Ingredients: Once the butternut squash is roasted and tender, add it to the kale along with the pomegranate seeds. Toss gently to combine all ingredients evenly.
- Serve and Top: Divide the salad into 4 bowls or one large bowl for sharing. Just before serving, top each portion with toasted almonds and goat cheese crumbles for added texture and creamy flavor. Avoid adding toppings too early to maintain their crunchiness and freshness.
Notes
- Healthy and nutrient-packed salad perfect for winter and holiday seasons.
- Massaging kale is key to a tender, flavorful leafy green base.
- Roasting butternut squash enhances its sweetness and adds warmth to the salad.
- Adding toppings last keeps almonds crunchy and goat cheese fresh.
- You can substitute goat cheese with a vegan cheese to make it dairy-free.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 10.3 g
- Sodium: 220 mg
- Fat: 14.2 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10.7 g
- Trans Fat: 0 g
- Carbohydrates: 35.8 g
- Fiber: 8.8 g
- Protein: 8.6 g
- Cholesterol: 7 mg
