Winter Kale Salad
This winter kale salad is the perfect healthy addition to your holiday gatherings! Made with roasted butternut squash, pomegranate, and goat cheese.
Servings: 5
Calories: 435kcal
Ingredients
For the Squash:
- 1 butternut squash
- 1 1/2 tablespoons olive oil
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
For the Quinoa:
- 1/2 cup uncooked quinoa
- 1 cup vegetable broth
Vinaigrette
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1/2 tablespoon dijon mustard
- 2 teaspoon maple syrup
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
For the Salad:
- 1 bunch lacinato kale
- 1 teaspoon olive oil
- 1/2 teaspoon lemon juice
- 1/8 teaspoon sea salt
- 1 pomegranate
- 1/4 cup crumbled goat cheese
- 1/4 cup pumpkin seeds
Instructions
For the Squash
- Preheat oven to 375 degrees Fahrenheit.
- Peel and chop butternut squash into 1/2 inch pieces. Add to a baking sheet and drizzle with olive oil, salt, and black pepper. Toss to coat and bake fro 40-45 minutes or until soft with browned edges. Remove from the oven and set aside.
For the Quinoa
- To make the quinoa, rinse quinoa well in a fine strainer. Add rinsed quinoa to a small saucepan and pour in broth. Bring a simmer and then cover. Cook for 20 minutes or until broth is absorbed and quinoa is soft. Turn off heat and set aside.
For the Dressing
- Make the vinaigrette by adding all the ingredients to a jar and shaking until well mixed.
Salad Assembly
- Remove stems from kale leaves and thinly slice. Add to a large salad bowl and drizzle with olive oil, lemon juice and a sprinkle of salt. Massage until leaves start to soften.
- Stir in butternut squash, cooked quinoa, pomegranate, pumpkin seeds, and dressing. Toss to coat.
- Top salad with goat cheese.
Video
Nutrition
Serving: 1/5 salad | Calories: 435kcal | Carbohydrates: 46g | Protein: 10g | Fat: 26g | Saturated Fat: 4.5g | Polyunsaturated Fat: 21.5g | Cholesterol: 5mg | Sodium: 360mg | Fiber: 8.5g | Sugar: 13.5g