Kale and Pomegranate Salad with Roasted Butternut Squash
This kale and pomegranate salad with roasted butternut squash is a delicious and healthy way to enjoy the flavors of fall. The roasted butternut squash adds a touch of sweetness and warmth, while the pomegranate seeds add a bit of tartness and crunch. The kale is a great source of vitamins and minerals, and the walnuts add a bit of protein and healthy fats. This salad is perfect for a light lunch or dinner, and it's also a great way to use up leftover roasted butternut squash.
This salad was inspired by a trip to the farmers market in the fall. I was looking for something to do with all the beautiful produce that was available, and I came across a gorgeous butternut squash. I had never roasted butternut squash before, but I decided to give it a try. I tossed the squash cubes with some olive oil, salt, and pepper, and then roasted them in the oven until they were tender and browned. The squash was so delicious that I decided to make a salad with it. I added some kale, pomegranate seeds, walnuts, and goat cheese, and tossed it all together with a simple vinaigrette. The salad was a hit, and I've been making it ever since.
Kale and Pomegranate Salad with Roasted Butternut Squash Kale and Pomegranate Salad with Roasted Butternut Squash Kale and Pomegranate Salad with Roasted Butternut Squash Kale and Pomegranate Salad with Roasted Butternut Squash
Prep time: 15 | Cook time: 30 | Serves: 2
Ingredients
  • 1 small butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bunch kale, chopped
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped walnuts
  • 1/4 cup crumbled goat cheese (optional)
  • 2 tablespoons Whole30-compliant salad dressing
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss butternut squash cubes with olive oil, salt, and pepper.
  3. Spread squash cubes in a single layer on a baking sheet.
  4. Roast in the preheated oven for 25-30 minutes, or until tender and browned.
  5. While the squash is roasting, prepare the salad.
  6. In a large bowl, combine kale, pomegranate seeds, walnuts, and goat cheese (if using).
  7. Drizzle with salad dressing and toss to coat.
  8. Top with roasted butternut squash.
  9. Serve immediately.
Why It Works
  • The roasted butternut squash adds a touch of sweetness and warmth to the salad.
  • The pomegranate seeds add a bit of tartness and crunch.
  • The kale is a great source of vitamins and minerals.
  • The walnuts add a bit of protein and healthy fats.
  • The simple vinaigrette brings all the flavors together.