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Kale and Roasted Butternut Squash Salad

Kale and Roasted Butternut Squash Salad

Kale teams up with roasted butternut squash, red cabbage, a Granny Smith apple, and lots of fall flavors in this colorful and tasty salad.

Calories
254
Carbohydrates
50g
Protein
25g
Potassium
795mg
Fiber
9g
Sugar
9g

Ingredients

Salad

  • 2 cups cubed butternut squash

  • 1 tablespoon olive oil

  • 2 teaspoons everything bagel seasoning

  • 2 teaspoons minced fresh rosemary

  • 1 bunch kale, washed, dried, tough stems removed

  • 1/2 cup thinly sliced red cabbage

  • 1 Granny Smith apple, cored and diced

  • 4 ounces pomegranate seeds

Vinaigrette

  • 1/4 cup pomegranate juice

  • 1/4 cup extra-virgin olive oil

  • 1 tablespoon red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 garlic clove, minced

  • 2 teaspoons honey, or to taste

  • 1/4 teaspoon salt, or to taste

Garnish

  • 1/2 cup lightly toasted walnuts

  • 1/2 cup crumbled feta cheese

  • sliced red onion, to taste

Direction

  1. Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with foil.

  2. Toss butternut squash cubes with olive oil, everything seasoning, and rosemary in a large bowl. Pour onto the prepared pan in a single layer.

  3. Roast, uncovered, in the preheated oven until squash is fork tender, 20 to 25 minutes. Place in the refrigerator to cool, about 15 minutes.

  4. Stack kale leaves, roll up tightly, and cut across the roll in 1/8-inch slices, creating thin shreds (chiffonade). Place shreds in a large salad bowl. Add cabbage, apple, and pomegranate seeds, and butternut squash to the salad bowl.

  5. For vinaigrette, pour pomegranate juice, olive oil, and red wine vinegar into a jar with a tight-fitting lid. Add Dijon mustard, garlic, honey, and a little salt. Close the lid and shake vigorously. Taste, and adjust honey and salt, if necessary.

  6. Pour vinaigrette over salad and toss. Garnish with walnuts, feta, and red onion, to taste.

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