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
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Ingredients
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1
Large bunch curly kale, stems removed and discarded, torn into bite sized pieces, washed, and spun dry
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1
Small kabocha squash (Japanese pumpkin), halved and seeded and cut into 1.5 inch pieces
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4 tablespoons
Olive oil, divided into 1 tbsp and 3 tbsp
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3/4 cup
Pomegranate seeds
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1/2 cup
Skinned hazelnuts
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1 teaspoon
Dijon mustard
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2 tablespoons
Lemon juice
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1 teaspoon
Maple syrup
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1/4 teaspoon
Sea salt
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Black pepper to taste
Directions
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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.
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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.
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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.
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Once the squash has finished cooking and has cooled for 10-15 minutes, add it to the salad and serve.
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