Fall Kale Salad with Butternut Squash, Walnuts, and Pomegranate
This salad came to be by combining some of my FAVORITE fall flavors together. Enjoy this salad as meal prep for the week with a protein on top or bring along to a Thanksgiving or Holiday party as a crowd pleasing veggie side dish!
1medium butternut squash (about 4 cups) peeled, chopped, roasted with avocado oil (optionally sprinkle with cinnamon)
2 tbspolive oil for roasting squash
2large appleshoney crisp or fuji
1/2cupdried tart cherries organic and unsweetened if possible!
4 ozgoat cheese organic
1/3cuppomegranate seeds or arils
3 tbsp apple cider vinegar i like Braggs Raw
1tbspmaple syrup organic
2tbsp stone ground mustard
5tbspcold pressed olive oil organic
1 tsp saltceltic or pink salt
1/2 tsp black pepper to taste
Wash, pat dry, de-stem, and slice the kale into thin ribbons
Preheat over to 400°F
Peel, de-seed, and chop butter nut squash into 3/4 inch or bite sized cubes. Toss with salt, pepper, and optionally 1 tsp cinnamon and 2 tbsp olive oil and add to a parchment lined baking dish. Bake for 30-35 minutes until starting to caramelize.
In a separate bowl, combine salad dressing ingredients together. Massage 3/4 dressing with your hands into the kale to break it down.
Wait for squash to cool, then add it to the top of the salad along with the remaining ingredients. You can store the salad at this stage for up to 6 hours before serving.
Just before serving, toss ingredients together and add in the remaining dressing.