Butternut Squash Pomegranate and Kale Salad

Butternut Squash Pomegranate and Kale Salad – 8 Servings

Costs: $27

Suzy Lewis

The bright lemon maple vinaigrette gives a nice tang to this sweet and savory salad. Loaded with antioxidants, flavors, and colors, you can celebrate the holiday season with this guilt free indulgence. It’s truly a taste and texture explosion that is immune boosting.

Ingredients:
1 butternut squash, peeled, and cut into ¾” cubes
¼ C extra-virgin olive oil
½ tsp turmeric
½ tsp salt
½ tsp pepper
½ C chopped pecans
2 large bunches Tuscan kale stemmed and thinly sliced
Juice from whole lemon – divided
1 Tbsp apple cider vinegar
1 Tbsp maple syrup
1 Tbsp Dijon mustard
1 shallot, diced
1 C pomegranate arils

Instructions:

1. Preheat oven to 400F
2. On a baking sheet place squash and toss in 1 Tbsp olive oil, sprinkle with turmeric and salt and pepper to taste. Roast for 30 minutes until squash is tender.
3. Brown pecans in a skillet with 1 tsp olive oil, 2-3 minutes.
4. Make dressing by combining remaining olive oil, lemon, vinegar, syrup, mustard and shallot and pulse in a food processor or blender until smooth. 
5. In a large salad bowl combine kale with salad dressing and toss until coated.
6. Add squash, pomegranate seeds, and pecans to toss and serve.