Christmas

Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts

December 17, 2012
Photo by James Ransom
Author Notes

I think of this as a perfect winter salad. Creamy kabocha squash adds heft and comfort to the dish, while a tart vinaigrette and pomegranate seeds liven it. You can serve it as a denser appetizer, or as a light meal. —Gena Hamshaw

  • Serves 4-6
Ingredients
  • 1 Large bunch curly kale, stems removed and discarded, torn into bite sized pieces, washed, and spun dry
  • 1 Small kabocha squash (Japanese pumpkin), halved and seeded and cut into 1.5 inch pieces
  • 4 tablespoons Olive oil, divided into 1 tbsp and 3 tbsp
  • 3/4 cup Pomegranate seeds
  • 1/2 cup Skinned hazelnuts
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Lemon juice
  • 1 teaspoon Maple syrup
  • 1/4 teaspoon Sea salt
  • Black pepper to taste
In This Recipe
Directions
  1. Preheat the oven to 375 degrees. Toss the squash in 1 tbsp olive oil and season with salt and pepper on a baking sheet. Roast for 30-35 minutes, or until golden, stopping halfway through to stir.
  2. While squash is roasting, place the hazelnuts in a shallow baking dish (or a pie pan) and toast in the oven for 4-6 minutes, or until they are golden. Check them frequently and remove them the moment they start to get brown. Once they've cooled a little, chop them roughly and set aside.
  3. Whisk together the remaining olive oil, mustard, lemon, maple syrup, sea salt, and pepper. Pour 3 tbsp over the kale to begin with, and "massage" the kale well with your hands, till it's coated in the dressing and taking on a soft, almost wilted texture. Add the remaining dressing as needed and according to tastes. Add pomegranate seeds and hazelnuts.
  4. Once the squash has finished cooking and has cooled for 10-15 minutes, add it to the salad and serve.

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Review
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.