Roasted winter squash, pomegranates and pecans over massaged kale with a light maple balsamic dressing – there is nothing boring about this salad! Rubbing the raw kale with olive oil for a few minutes leaves it tender and takes away the bitterness.
Harvest Kale Salad with Roasted Winter Squash
More Fall and Winter dishes I love to make are Red Lentil Soup with Spinach, Instant Pot Chicken Taco Chili, and Beef and Mushroom Ragu Stuffed Spaghetti Squash.
Any winter squash will work here, I used roasted acorn squash but butternut squash or kabocha would also be great. I’m SO excited to share this recipe from my friend Lexi’s new cookbook Lexi’s Clean Kitchen (affiliate link) which comes out Nov 8th. I met Lexi in Boston a few months ago and LOVED her! She’s bubbly, smart and originally from Long Island like me, so it was an instant connection. Her book is filled with delicious paleo-friendly recipes, but even if you’re not on a paleo diet it’s wholesome, delicious recipes.
I’ve been craving Fall salads so this was exactly what I hoped it would be and more. I slightly modified her dressing to make it lighter but otherwise followed her recipe as written.
More Winter Recipes I love:
- Whole Roasted Baby Cauliflower
- Swedish Meatballs
- Cauliflower Mac and Cheese
- Stuffed Cabbage Casserole
- Homemade French Onion Soup
Harvest Kale Salad with Roasted Winter Squash
Ingredients
For The Salad
- 1 acorn squash
- olive oil spray
- kosher salt
- pinch cinnamon
- 4 cups thin-sliced kale, I prefer Lacinto, be sure to remove stem
- 1/2 tbsp olive oil
- 1/4 cup pecans, toasted
- 3 tbsp pomegranate seeds
Maple Balsamic Dressing
- 1 tsp olive oil
- 1 1/2 tsp balsamic vinegar
- 1/2 tsp dijon mustard, use Annies for whole30
- 1 tsp pure maple syrup, omit whole30 and add more oil
- pinch of salt
Instructions
- Preheat oven to 400°F
- Slice squash in half lengthwise and scrape out the seeds. Slice the squash 1/2 inch thick slices and spread on a baking sheet. Spray with olive oil and season with salt and cinnamon. Roast squash for 40 minutes, turning halfway until fork tender. Remove and set aside.
- Meanwhile, massage kale with 1/2 tbsp olive oil for 1 to 2 minutes until evenly coated.
- In a small saute pan toast the pecans on medium-low heat for 5 minutes, tossing often to prevent burning.
- Whisk dressing ingredients together, then add to the kale and toss well.
- To assemble the salad, divide the kale in two bowls, top with squash, pomegranate seeds and toasted pecans and serve.
Last Step:
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