Butternut Squash and Kale Salad with Pomegranate and Maple Pecans

Butternut Squash and Kale Salad with Pomegranate and Maple Pecans

This is a fairly #basic winter kale salad, but one that’s a staple come holiday season. Because if you’re going to put out a salad that has to compete with every other non-salad dish, it better be enticing. The maple pecans and goat cheese are enough for me to make room on my plate. Lou says this salad would need a rack of lamb for him to even consider it on Christmas.

I try guys, I really do.

So whether you are planning on making this for a crowd or for a table of one, this salad is a delicous meal all on it’s own! 

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Butternut Squash and Kale Salad with Pomegranate and Maple Pecans Butternut Squash and Kale Salad with Pomegranate and Maple PecansButternut Squash and Kale Salad with Pomegranate and Maple Pecans

Butternut Squash and Kale Salad with Pomegranate and Maple Pecans
Yields 4
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Ingredients
  1. 1 package of cubed butternut squash, cut into smaller cubes
  2. Extra virgin olive oil (for roasting)
  3. 1/2 cup of raw pecans tossed in 1 tablespoon of maple syrup and a sprinkle of sea salt
  4. 1 small head of kale, chopped
  5. 1/4 cup of pomegranate seeds
  6. 1/4 cup of crumbled goat cheese
  7. 2 tablespoons of olive oil
  8. 1 tablespoons of apple cider vinegar
  9. 1 tablespoon of orange juice
  10. 1 teaspoon of dijon mustard
  11. 1 teaspoon of maple syrup
  12. sea salt and pepper
Instructions
  1. Preheat the oven to 350 degrees.
  2. Lightly toss the butternut squash in olive oil, sea salt and pepper.
  3. Place on a baking sheet and bake for 25 minutes until fork tender.
  4. On a second baking sheet lined with parchment paper, spread the maple covered peans and roast for 7-8 minutes (you can put in with the squash during the last 7 minutes of baking).
  5. Whisk together the olive oil, apple cider vinegar, OJ, dijon mustard, maple syrup, sea salt and pepper to make the dressing (or add to a mason jar and shake until combined.)
  6. Pour the dressing over the kale and massage through.
  7. Toss in the roasted butternut squash, maple pecans, pomegranate seeds, and goat cheese.
  8. Serve immediately.
Notes
  1. Make this salad ahead of time and keep the ingredients separate until ready to toss together and serve either warm or cold.
Spinach for Breakfast https://www.spinach4breakfast.com/
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