Kale Butternut Squash Salad

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This butternut squash and kale salad is a hearty fall lunch or holiday side dish, with roasted veggies, leafy greens and deliciously sweet apple and pomegranate seeds!

Prep Time15

Cook Time30

Total Time45

Course: Lunch, Salad, Side Dish

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 199kcal

Author: Claire

Equipment

Parchment paper

Ingredients

1 small butternut squash about 1 pound, peeled, seeds removed
1.5 tablespoon olive oil divided
pinch salt
pinch black pepper optional
4 cups kale ribs removed, diced
1 red apple de-cored, diced
¼ cup pomegranate seeds
2 tablespoon pumpkin seeds
¼ cup fresh parsley diced

For the dressing

3 tablespoon extra virgin olive oil
2 tablespoon apple cider vinegar or white distilled vinegar
1 teaspoon maple syrup
1 teaspoon minced fresh root ginger
pinch salt
pinch black pepper optional

US Customary - Metric

Instructions

Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
Peel the butternut squash and remove the seeds. Dice into small bite-size pieces. Scatter on the baking sheet, drizzle with oil and sprinkle over salt and black pepper, if using. Toss to coat the squash. Spread out into a single layer with a little room between the cubes of squash so they roast rather than steam. Roast for 30 minutes, so they are fork tender with a little browning on the edges. Set aside to cool.
Add the diced kale to a bowl and drizzle on 1 teaspoon of olive oil and a pinch of salt. Massage the kale with your hands so it breaks down and becomes soft and a darker green.
Whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, grated fresh root ginger, salt and black pepper, if using, in a small bowl.
Combine the roasted butternut squash, kale, pomegranate seeds, diced apple, pumpkin seeds and parsley in a bowl. Pour over the dressing and toss to coat the vegetables. Spoon into your serving bowl or plate.

Notes

We all like different amounts of dressing, so you can always add half first, then taste test and add more to preference.
I suggest to use curly kale, but Lacinato kale is also good.
If you have time, you can dry toast (without oil) the pumpkin seeds in a small skillet to bring out their flavor.
Nutritional information is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance

All the ingredients score 0 on the SIGHI list, with the exception of:

kale, apple cider vinegar and ginger, which score 1. White distilled vinegar, which scores 0 on the SIGHI list, can be used as a swap. If vinegar doesn't work for you, I suggest to use less olive oil.
black pepper, which scores 2.

Nutrition