I’m kind of obsessed with kale & squash right now. They are healthy. Runner’s World Magazine lists them as a “seasonal superfood”. And they are just so damn tasty.
It’s starting to get cold at night, so I’ve been craving hearty but healthy and not too filling. My kale & butternut squash salad is the perfect combination of all three. Pair that with delicious & unique flavors, and you have a salad that everyone can enjoy.
Extra Virgin Olive Oil (EVOO)
Fresh Salt & Pepper
Heat over to 350 degrees. Cut off top/bottom of butternut squash. Using a peeler, peel skin off of the butternut squash. Cut in half lengthwise and scoop out seeds (discard). Slice into small sections and cut into chunks. Drizzle with EVOO and roast in the oven for 25-30 minutes, or until done.
While the squash is cooking, prepare the pomegranate seeds and kale. Our Whole Foods sells ready-to-go pomegranate seeds but at $9.99 for a small container , I opt to prepare them myself. It can be tricky and not-so-pretty at first, but once you get the hang of it, it’s actually quite easy. Check out this tutorial here. Wash kale thoroughly and chop, and cut shallots into thin slices. In a small bowl, mix together EVOO, juice from one lemon, salt and pepper.
Prepare the salad while butternut squash cools. Kale, shallots, pomegranate seeds, and pecans. Top with roasted butternut squash and drizzle with lemon dressing.
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