Fall Kale Salad
Cuisine: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
Salad
  • 3-4 cups cubed butternut squash
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • ½ cup pecans
  • ⅓ cup pepitas
  • 1 large bunch of kale
  • 1cup pomegranate arils (from about 1 pomegranate)
  • 4 oz. gorgonzola cheese
Dressing
  • 4 tbsp. olive oil
  • ½ lemon, juiced
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. maple syrup
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Spread the butternut squash onto a rimmed baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Use your hands to combine and evenly coat squash.
  2. Roast for 25 minutes. After 15 minutes of cooking time, add the pecans and pepitas and toss to combine before returning to the oven.
  3. While the squash is roasting, remove the stems from your kale and cut into bite-sized pieces. Place in a large bowl.
  4. in a small bowl or measuring cup, whisk together olive oil, lemon juice, apple cider vinegar, mustard, maple syrup, salt, and pepper. Drizzle half the dressing over the kale. Use your hands to massage the dressing into the kale.
  5. Add the the butternut squash, pecans, pepitas, pomegranate arils, and gorgonzola cheese to the bowl. Drizzle with the remainder of the dressing and toss to combine.
  6. Enjoy! Leftovers can be kept for up to 24 hours.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/fall-kale-salad/