- 1 large butternut squash (about 3 lb), peeled and cut into 3/4-inch cubes
- 1/4 cup olive oil, divided
- 5 cloves peeled garlic
- 1/2 tsp ground turmeric
- 1/4 tsp salt
- Freshly ground black pepper
- 1/2 cup chopped walnuts*
- 2 large bunches (about 2 lb total) lacinato (Tuscan) kale, stemmed and thinly sliced
- 1/4 cup fresh lemon juice (from 1 large lemon), divided
- Sea salt
- 1 Tbsp apple cider vinegar
- 1 tsp pure maple syrup
- 1 Tbsp Dijon mustard
- 1 shallot, finely chopped
- 1 cup pomegranate seeds (from 1 large pomegranate)
- Preheat oven to 400°. Place cubed squash on a baking sheet, and drizzle 1 teaspoon of the oil over. Add whole garlic cloves, turmeric, salt, and pepper. Toss to evenly coat
- squash with oil and spices. Spread squash evenly around pan and roast for 30 to 40 minutes until fork tender.
- While squash is roasting, heat 1 teaspoon of the oil in a small skillet over medium-high heat. Add walnuts and cook, stirring occasionally, until they are just golden brown, 2 to 3 minutes. Set aside.
- Prepare kale by slicing it into thin strips. Add 2 tablespoons of the lemon juice and a pinch of sea salt and massage into kale to wilt. Set aside. (NOTE: If you are prepping this recipe the day ahead, only add lemon and massage kale the day it’s served.)
- When squash and garlic are done roasting, remove garlic pieces and add them to a medium bowl or food processor. Add remaining oil, remaining lemon juice, apple cider vinegar, maple syrup, mustard, and shallot. Whisk or pulse until smooth.
- In a large mixing bowl, combine kale with about of the dressing. Toss until kale is lightly coated. Add more dressing to taste. (Reserve any leftover dressing for another use.)
- Add roasted squash and pomegranate seeds to kale. Toss to combine. Transfer to a serving bowl. Top with toasted walnuts.
*You can substitute pumpkin seeds or sliced almonds for the chopped walnuts.