Harvest Kale Salad with Roasted Winter Squash
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.
- 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
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.
Serving: 1salad, Calories: 329kcal, Carbohydrates: 45g, Protein: 8g, Fat: 16.5g, Saturated Fat: 1.8g, Sodium: 98mg, Fiber: 11g, Sugar: 8g
Freestyle Points: 5
Points +: 10