Winter Kale Squash Salad (Print Version)
Hearty kale tossed with roasted squash, pomegranate, nuts, and maple-mustard dressing for vibrant cold-weather dining.
# Recipe Ingredients:
→ Vegetables
01 - 1 medium bunch kale, stems removed and chopped (approximately 7 oz)
02 - 1 small butternut squash, peeled, seeded, and cubed (approximately 17.5 oz)
03 - 1 small red onion, thinly sliced
→ Fruits & Nuts
04 - ½ cup pomegranate seeds
05 - ⅓ cup toasted pecans or walnuts, roughly chopped
→ Cheese (optional)
06 - ⅓ cup crumbled feta or goat cheese
→ Dressing
07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp apple cider vinegar
09 - 1 tbsp pure maple syrup
10 - 1 tsp Dijon mustard
11 - 1 small garlic clove, minced
12 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20 to 25 minutes, turning halfway, until tender and golden. Remove and allow to cool slightly.
02 - Place chopped kale in a large bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage the kale with your hands for 1 to 2 minutes until it softens and darkens in color.
03 - In a small bowl, whisk together the remaining 2 tablespoons olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until smooth.
04 - Add the roasted butternut squash, sliced red onion, pomegranate seeds, and toasted nuts to the massaged kale. Pour the dressing over the salad and toss thoroughly to combine.
05 - Top with crumbled feta or goat cheese, if desired. Serve immediately or let the salad rest for 10 minutes to allow flavors to meld.
# Expert Advice:
01 -
- It's the kind of salad that actually fills you up and satisfies without leaving you hunting the fridge an hour later.
- Roasting the squash brings out a natural sweetness that plays perfectly against the earthy kale and tangy dressing.
- You can prep everything ahead and assemble it just before serving, making it perfect for weeknight dinners or entertaining.
02 -
- Don't skip the kale massage. It sounds silly until you taste the difference it makes. That step turns acceptable into actually-enjoyable.
- The roasted squash must cool slightly before adding to the salad, or the heat will wilt everything into sadness. Patience here pays off.
- Make the dressing first and let it sit while you prep everything else. It tastes better when it's had a few minutes to marry together.
03 -
- Buy pomegranate seeds already seeded if you can. Yes, it costs a bit more, but the time you save and the juice you don't splash all over yourself is worth it, especially on a weeknight.
- Toast your own nuts. The smell alone will make you feel like you're doing something fancy, and the taste difference is real—fresh-toasted nuts have a butter-soft quality that pre-toasted ones have already started to lose.