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Harvest Kale Salad with Roasted Winter Squash
Roasted winter squash, pomegranates and pecans over massaged kale with a light maple balsamic dressing – there is nothing boring about this salad! Rubbing the raw kale with olive oil for a few minutes leaves it tender and takes away the bitterness.
Ingredients
For The Salad
- 1 acorn squash
- olive oil spray
- kosher salt
- pinch cinnamon
- 4 cups thin-sliced kale (I prefer Lacinto, be sure to remove stem)
- 1/2 tbsp olive oil
- 1/4 cup pecans (toasted)
- 3 tbsp pomegranate seeds
Maple Balsamic Dressing
- 1 tsp olive oil
- 1 1/2 tsp balsamic vinegar
- 1/2 tsp dijon mustard (use Annies for whole30)
- 1 tsp pure maple syrup (omit whole30 and add more oil)
- pinch of salt
Instructions
- Preheat oven to 400°F
- Slice squash in half lengthwise and scrape out the seeds. Slice the squash 1/2 inch thick slices and spread on a baking sheet. Spray with olive oil and season with salt and cinnamon. Roast squash for 40 minutes, turning halfway until fork tender. Remove and set aside.
- Meanwhile, massage kale with 1/2 tbsp olive oil for 1 to 2 minutes until evenly coated.
- In a small saute pan toast the pecans on medium-low heat for 5 minutes, tossing often to prevent burning.
- Whisk dressing ingredients together, then add to the kale and toss well.
- To assemble the salad, divide the kale in two bowls, top with squash, pomegranate seeds and toasted pecans and serve.
Notes
Adapted from Lexi's Clean Kitchen Cookbook.
Nutrition
Serving: 1salad, Calories: 329kcal, Carbohydrates: 45g, Protein: 8g, Fat: 16.5g, Saturated Fat: 1.8g, Sodium: 98mg, Fiber: 11g, Sugar: 8g
- WW Points: 9