November 8, 2016
Nothing says fall like the combo of squash, kale and pomegranate. This salad is perfect for a potluck, and it’s even sweet enough to serve at brunch.
Roasted Butternut Squash and Kale Salad
2016-11-08 08:56:51
Serves 8
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
- 1 butternut squash, cut into 2 inch squares
- 2 package baby kale
- 1 pomegranate, seeded
- Olive oil, for drizzling
- Salt and pepper to taste
- 1 cup candied pecans
For the Apple Cider Vinaigrette
- 1/4 cup apple cider vinegar
- 1 shallot
- Few springs of thyme
- Few sprigs parsley
- 1 teaspoon sugar
- 1 teaspoon honey
- 3/4 cup olive oil
- Salt and Pepper to taste
Instructions
- Preheat oven to 375 F.
- On a sheet pan lined with parchment, toss the squash with a tablespoon of olive oil and season with salt and pepper. Roast for 30-40 minutes, giving the tray a shake occasionally, until the squash is tender and beginning to caramelize.
- Meanwhile, in a food processor combine all the ingredients for the dressing except the olive oil. Pulse to combine. Gradually add the olive oil while the processor is running. Season to taste.
- To plate, lay a bed of kale on a platter, or in individual bowls. Place the squash on top then garnish with the pomegranate and pecans. Drizzle with the dressing. Serve and enjoy!
Notes
- To make candied pecans, melt 1-2 tablespoons butter in a non stick frying pan. Add the pecans and toss to coat. Add 1/8 cup sugar (brown or white) and stir to combine for one minute. Pour onto a baking sheet and let cool. The sugar will harden and the pecans will taste like candy!
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Categorized as: Salad, Veggie Tagged: butternut squash salad, kale and pomegranate salad, the garlic pad butternut squash, the garlic pad butternut squash and kale salad, the garlic pad butternut squash salad, the garlic pad candied pecans, the garlic pad squash and kale salad with pomegranate and pecans
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