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
Harvest Kale Salad with Roasted Winter SquashMore 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 acorn but butternut 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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Best salad I’ve made in a while! I used delicata squash. Awesome fall recipe – highly recommend. I sent it to my friends and family right after making it.
Delicious and easy recipe. The squash preparation is awesome even without the salad. Just looking at it, I didn’t think the amount of dressing would be enough for so much kale, but I was pleasantly surprised. It ended up being just right!
Believe you mean kabocha squash, not kombucha 🙂
Fixed!Thanks for noticing! 🙂
Can I double or triple this easily? I want to make it as a side on thanksgiving. Thanks!!
Sure!
This salad is perfect and I will definitely make again, most likely as a side at Thanksgiving dinner! My boyfriend and I both thought the dressing could be doubled, though.
GINA!!!!!!!!! You are my HERO. I had never tried acorn squash before and didn’t know that you could also eat the skin. I hate peeling squashes, so this was magic for me!
I made this salad last night and I want to eat it forever! I didn’t have pomegranate arils, but I did have fresh cranberries! I used about 3/4 cup of cranberries and squeezed each one until it popped and threw them in a bowl with about 1/2 tbsp of sugar. I stuck that in the fridge for a few hours before dinner and it was super good!! Ill try to attach a picture URL, it was also a BEAUTIFUL salad.
I have been cooking things every single day from your new book since the day it came out. You are INCREDIBLE. My boyfriend and I are so happy with all the meals and I couldn’t be more pleased with how healthy and tasty everything has been. We have been following your blog for a long time and have your first cookbook, too. I recommend your site to everyone I know, as you have changed my life with your amazing recipes and meal plans. I want to hug you so hard!!
Thank you SO much Jenny, I am thrilled you enjoyed this!! 🙂 Please, if you have time leave an Amazon review, it would mean the world to me. Thank you!
Honestly this recipe didn’t excite me too much but I had an acorn squash to cook up. I am sooo happy I made this as it was DELICIOUS!
I didn’t have pomegranate seeds on hand but I replaced them with some chopped up apple. I also roasted some sweet potato and had that on the side too. If you don’t have a squash available, don’t worry! The sweet potato is great in addition, or as a replacement. The toasted pecans are key, as it takes this salad to the next level. I will be eating this for days! Thank you very much for this recipe!
This looks so delish! Thinking it would make a perfect lunch! Am I able to massage the kale in advance (say the night before or in the morning before I leave for the office) and then add the dressing right before I’m ready to eat it or do you think it would get soggy? I’d love to make the individual elements in advance and take to work!
Looks delicious! I think you mean kabocha instead of kombucha for an alternate squash in the first sentence of the second paragraph.
When I saw this recipe, my mouth started watering!! It looks incredibly yummy!!! I will get back to you once I’ve tried it. I might even get my husband who’s one of the last great canivoures!!!!!
Thanks again,
Avei Robinson
Can you eat the skin? Or did you peel it?
Yes, you can eat the skin if you roast it long enough. It was delicious!! Just poke it to see if it is tender. This is a game changer, as I HATE peeling butternut squashes because it takes forever.
This is a beautiful salad! I love the flavor combination and know it’s absolutely delicious! I can’t wait to see Lexi’s new cookbook!
I think you mean kabocha squash ????
I always confuse Kombucha with kabocha