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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!
Servings 8


  • 3 bunches lacinato kale washed, de-stemmed, sliced
  • 1 medium butternut squash (about 4 cups) peeled, chopped, roasted with avocado oil (optionally sprinkle with cinnamon)
  • 2 tbsp olive oil for roasting squash
  • 2 large apples honey crisp or fuji
  • 1/2 cup dried tart cherries organic and unsweetened if possible!
  • 1/2 cup walnuts
  • 4 oz goat cheese organic
  • 1/3 cup pomegranate seeds or arils


  • 3 tbsp apple cider vinegar i like Braggs Raw
  • 1 tbsp maple syrup organic
  • 2 tbsp stone ground mustard
  • 5 tbsp cold pressed olive oil organic
  • 1 tsp salt celtic 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.


Season with additional salt and pepper to taste!