Toss up this sweet and savory salad with roasted butternut squash, fresh kale, and juicy pomegranate seeds!

Butternut squash is a versatile veggie you can easily transform into a colorful salad with plenty of fall-fresh ingredients. Serve it as a light lunch or enjoy alongside your favorite dinner entrées.

This nourishing veggie has a subtle flavor that tastes best when roasted and seasoned with fresh herbs. Use it in other healthy recipes like Paleo lasagna, creamy squash soup, or butternut tots.

Add power-packed superfood veggies to every meal with these easy cauliflower recipes.
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Along with roasted squash, this salad packs leafy green kale for added nutrition. When combined with maple-vinegar dressing, it offers a bittersweet kick that pairs perfectly with the toasted almonds and crunchy bacon.

Pomegranate seeds add a pop of red to this fall-inspired dish. For easy prep, try filling a bowl with cold water and removing the seeds under water. This will make for easy cleanup and keep your kitchen counters free from stains.

To get started, place the onions and squash on two separate baking sheets. Brush the veggies with one tablespoon of olive oil, salt, and pepper, before placing in the oven. Bake the onions for 25-30 minutes and the squash for 40-45 minutes. When the veggies are finished, set them aside.

Next, brown the almonds in a skillet on medium-high heat for three minutes. Make sure they don’t burn while in the pan. When finished, set aside and make the dressing by mixing the red wine vinegar and maple syrup in a small bowl.

In another bowl, combine the kale with the remaining olive oil and massage for five minutes. Add in the rest of the ingredients and drizzle the dressing on top. Serve immediately and enjoy!

Sophie Viau

Butternut Squash Kale Salad with Juicy Pomegranate Seeds

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Total time:55 mins

Cook Time:40 mins 40 minutes

Prep Time: 15 mins 15 minutes

Serves:6

Butternut Squash Kale Salad with Juicy Pomegranate Seeds

Recipe by: Sophie Viau

Toss up this sweet and savory salad with roasted butternut squash, fresh kale, and juicy pomegranate seeds.

Tools

• 2 Baking sheets
• Medium skillet
• Small mixing bowl
• Large mixing bowl

Ingredients

• 2 cups butternut squash, sliced
• ¾ cup onion, sliced
• 2 T olive oil, divided
• Salt and pepper to taste
• ½ cup almonds, sliced
• 1/4 t red wine vinegar
• 1 T maple syrup
• 6 cups kale, stems removed
• ½ cup pomegranate seeds
• 6 slices bacon, cooked and chopped

Instructions

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• Place the butternut and onions on 2 separate baking sheets and drizzle with half of the olive oil. Season with salt and pepper and place both baking sheets into the oven.
• Set a timer to roast the onion for 25 to 30 minutes and the butternut squash for 40 to 45 minutes. When the veggies are complete, set aside.
• In the meantime, heat a medium skillet to medium-high heat and toast the almonds for 3 minutes. (Make sure they don’t burn.)
• In a small mixing bowl, combine the red wine vinegar and maple syrup.
• Place the kale in a large mixing bowl with the remaining olive oil and massage for 5 minutes. Add in the bacon, onions, almonds, roasted butternut squash, and pomegranate seeds.
• Pour the red wine vinegar mix on top and toss gently to combine. Serve immediately and enjoy.

Looking for Paleo ingredients? Here are a few we’d recommend:
Black pepper (Frontier)
Raw almonds (NOW Foods)

(You’ll Also Love: Kale Salad with Caramelized Butternut Squash and Honey Balsamic Dressing)