I made this for ThanksFeast at church, then made it a billion (slight exaggeration) times at home. It’s definitely a fall/winter list item.
Harvest Kale Salad
Amazingness found here
- 1 box pre-cut butternut squash
- 2 T olive oil + 1/4 c olive oil
- 1/2 c pepitas
- 1/4 c lemon juice
- 2 T maple syrup
- 2 T Dijon mustard
- 1/4 t cayenne
- 1 bag pre-cut kale, large stems removed
- 1/2 c pomegranate seeds
- 1.5 t kosher salt
- 3/4 t freshly ground black pepper
Heat oven to 425F. On a rimmed baking sheet, toss squash (cut larger chunks into smaller cubes) with 2 T olive oil, 1/2 t salt and 1/4 t pepper. Roast, stirring squash occasionally after the first 15 minutes until golden and tender. Remove squash from oven and set aside to cool. Whisk together lemon juice, maple syrup, mustard, remaining salt and pepper, and cayenne pepper. Slowly whisk in oil. In a large mixing bowl, combine kale with 3/4 of dressing. Use hands to massage it into the kale. Add more dressing as needed. Reserve any leftover dressing for another use later. Add cooled roasted squash and pomegranate seeds. Toss together. Transfer to a serving bowl and sprinkle with pumpkin seeds.