Search form

Kale, Butternut Squash, & Pomegranate Salad

Share this content.

Kale, Butternut Squash, & Pomegranate Salad in a wooden salad bowl with wooden salad utensils.
Prep Time: 
60 min prep time
Number of Servings: 
8
Recipe Source: 
American Institute for Cancer Research

Ingredients

  • 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)

Directions

  1. 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
  2. squash with oil and spices. Spread squash evenly around pan and roast for 30 to 40 minutes until fork tender.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.)
  7. Add roasted squash and pomegranate seeds to kale. Toss to combine. Transfer to a serving bowl. Top with toasted walnuts.

Notes

*You can substitute pumpkin seeds or sliced almonds for the chopped walnuts.

Nutrition Info: 
236 Calories, 8 g Protein, 37 g Carbohydrates, 9 g Fiber, 9 g Total fat (1 g sat), 291 mg Sodium, ★★★★★ Vitamin A, B6, C, K, Folate, ★★★​ Vitamin E, ★★ Vitamin B1 (thiamine), B3 (niacin), Calcium, Magnesium, Potassium, Phosphorus, ★ Vitamin B2 (riboflavin), Iron, Zinc

Share this content.

Contributor

American Institute for Cancer Research

The American Institute for Cancer Research champions the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that they can help people make informed lifestyle choices to reduce their cancer risk.

You Might Also Like...

Harvest Salad

a hearty bowl of salad with seasonal squash and root vegetables

Salad of Warm Smoked Fish

a plate with smoked salmon, blueberries, nuts, and greens

Tuna and Kale Salad

a plate of kale salad with tuna and citrus-basil dressing
Taste for Life
155 Washington St. First Floor
Keene, NH 03431
About Us
Advertise with us!

Don't know where to find Taste for Life magazine? Click here!

Want to offer Taste For Life or Remedies magazine in your store? Contact us today.

Read our print archives online!

Want the latest stories e-mailed to you each week? Sign up for our newsletter!

Privacy Policy

Article content Copyright © 1998-2024 Taste For Life except where otherwise noted. This site primarily features images licensed from Dreamstime.

§These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.