Kale is tossed with roasted butternut squash, pomegranate seeds, and feta for a hearty and delicious salad.
Course Salad
Cuisine American
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Calories 359kcal
Author Ayla O'Neill
Equipment
baking sheet
Ingredients
Butternut Squash
1smallbutternut squashpeeled and ½-inch diced
1tablespoonolive oil
½tablespoonmaple syrup
¼teaspoonsalt
¼teaspooncinnamon
Dressing
¼cupolive oil
2tablespoonsred wine vinegar
1tablespoonhoney
1teaspoondijon mustard
¼teaspoonsalt
¼teaspoonblack pepper
Salad
4cupskalebite-sized pieces
½largepomegranateseeded
½cupchopped walnuts
¼cupcrumbled feta
Instructions
Preheat the oven to 400°F.
Place the butternut squash on a sheet pan. Add 1 tablespoon olive oil, maple syrup, salt and cinnamon and toss. Roast the squash for 20 to 25 minutes, stirring once, until tender.
In the meantime, mix all dressing ingredients together into a mason jar and shake until well combined.
Add walnuts to a small skillet and toast until fragrant and lightly golden-brown.
Massage kale with a drop of olive oil.
In a salad bowl, add the kale and salad dressing and toss until lightly coated. Sprinkle roasted butternut squash, crumbled feta, and pomegranate seeds over top.