Description
A hearty autumn salad featuring roasted squash, fresh kale, and pomegranate seeds for a mix of sweet and savory flavors.
Ingredients
Scale
- 1 small butternut squash, peeled and cubed
- 4 cups kale, chopped
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped pecans
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven to 400°F (200°C).
- Toss squash cubes with olive oil, maple syrup, salt, and pepper. Roast for 25 minutes until tender.
- Massage kale with apple cider vinegar for 2 minutes to soften.
- Combine roasted squash, kale, pomegranate seeds, feta, and pecans in a large bowl.
- Toss gently and serve immediately.
Notes
- Swap butternut squash with acorn squash if preferred.
- For extra crunch, toast pecans before adding.
- Use goat cheese instead of feta for a creamier texture.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg