Kale Salad with Roasted Butternut Squash and Pomegranate
Butternut squash and kale are a classic fall and winter combination, and this salad is a refreshing and flavorful take on the duo. The roasted butternut squash is sweet and tender, while the kale is crisp and slightly bitter. The pomegranate arils add a pop of color and tartness, and the feta cheese adds a salty and creamy element. This salad is perfect for a light lunch or dinner, and it's also a great way to use up leftover roasted squash.
The inspiration for this salad came to me one day when I was cleaning out my refrigerator. I had some leftover roasted butternut squash and some kale that was starting to wilt, and I wasn't sure what to do with either of them. I decided to throw them together in a salad, and I was pleasantly surprised by how well they paired. The sweetness of the squash balanced out the bitterness of the kale, and the pomegranate arils added a nice pop of color and tartness. I've been making this salad ever since, and it's become one of my favorite ways to use up leftover roasted squash.
Kale Salad with Roasted Butternut Squash and Pomegranate Kale Salad with Roasted Butternut Squash and Pomegranate Kale Salad with Roasted Butternut Squash and Pomegranate Kale Salad with Roasted Butternut Squash and Pomegranate
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped red onion
  • 1 cup chopped kale
  • 1/2 cup pomegranate arils
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons balsamic vinegar
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss butternut squash with olive oil, salt, and pepper.
  3. Spread in an even layer on a baking sheet and roast for 20 minutes, or until tender and browned.
  4. While the butternut squash is roasting, combine the red onion, kale, and pomegranate arils in a large bowl.
  5. When the butternut squash is done roasting, add it to the bowl with the kale.
  6. Drizzle with balsamic vinegar and toss to coat.
  7. Top with feta cheese and serve.
Why It Works
  • The combination of sweet and savory flavors is always a winner, and this salad is no exception.
  • The roasted butternut squash is caramelized and slightly crispy, which adds a nice textural contrast to the crisp kale.
  • The pomegranate arils add a pop of color and tartness, which brightens up the salad.
  • The feta cheese adds a salty and creamy element, which rounds out the flavors of the salad.