Tuscan Kale Salad with Roasted Butternut Squash and Pomegranate SeedsIngredients:
1 bunch kale (curly or baby), stems removed and roughly chopped 1 large butternut squash, peeled and cubed 2 tablespoons olive oil 1 teaspoon dried sage 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup pomegranate seeds 1/2 cup toasted walnuts or pecans 1/2 cup crumbled goat cheese (optional) 1/4 cup honey mustard vinaigrette (see recipe below)Honey Mustard Vinaigrette:
1/4 cup olive oil 2 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon white wine vinegar Salt and pepper to tasteInstructions:
1.
Preheat oven to 400°F (200°C).
2.
Toss butternut squash cubes with 1 tablespoon olive oil, sage, salt, and pepper.
Spread on a baking sheet and roast for 15-20 minutes, or until tender and golden brown.
3.
While the squash is roasting, prepare the honey mustard vinaigrette.
In a small bowl, whisk together the olive oil, honey, Dijon mustard, white wine vinegar, salt, and pepper.
4.
In a large bowl, combine the chopped kale, roasted butternut squash, pomegranate seeds, toasted walnuts, and goat cheese (if using).
5.
Drizzle with the honey mustard vinaigrette and toss to coat.
6.
Serve immediately or chill for later.
Tips:
For a sweeter salad, use a sweeter variety of squash, such as acorn or kabocha.
If you don’t have honey mustard vinaigrette, you can use a balsamic vinaigrette or a simple olive oil and lemon juice dressing.
Add other favorite ingredients to your salad, such as dried cranberries, feta cheese, or toasted pumpkin seeds.

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