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Author Notes: Sweet butternut squash, crunchy pine nuts, tart pomegranate, and sharp parmesan. What more could you ask for in a kale salad! Unlike most salads, this kale salad will hold up after being dressed for days. —Flirting with Flavors
cup Butternut squash, small dice
Extra virgin olive oil
Salt and freshly ground black pepper
bunch Curly kale, ribbed and thinly sliced
cup Pomegranate seeds
cup Toasted pine nuts
Juice of one lemon
cup Shaved parmesan
- Heat oven to 425 degrees.
- Spread squash on a baking sheet (lined with foil for easier cleanup), and toss with olive oil, salt, and pepper. Roast about 35 minutes, tossing occasionally. Remove from oven and let cool.
- In a large mixing bowl, toss the kale with the pomegranate, pine nuts, and squash. Season to taste with lemon juice and olive oil. Season with salt and pepper. Garnish with the shaved parmesan
- This recipe was entered in the contest for Your Best Dark, Leafy Greens