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
Ingredients
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1/2 cup
Butternut squash, small dice
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Extra virgin olive oil
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Salt and freshly ground black pepper
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1 bunch
Curly kale, ribbed and thinly sliced
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1/4 cup
Pomegranate seeds
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1/4 cup
Toasted pine nuts
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Juice of one lemon
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1/4 cup
Shaved parmesan
Directions
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Heat oven to 425 degrees.
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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.
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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
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