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.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Entree, Salad, Side Dish
Cuisine: Gluten-free, Mediterranean, Vegetarian
Servings: 5
Calories: 435kcal
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.
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.
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