Description
A vibrant and nutritious autumn salad featuring roasted squash, fresh kale, and juicy pomegranate seeds. Perfect for a healthy and colorful side dish or light meal.
Ingredients
- 1 small butternut squash, peeled and cubed
- 1 bunch kale, stems removed and leaves chopped
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup chopped walnuts
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with 1 tbsp olive oil, maple syrup, salt, and pepper.
- Spread squash on a baking sheet and roast for 25-30 minutes until tender.
- Massage kale with remaining 1 tbsp olive oil and apple cider vinegar until softened.
- Combine roasted squash, kale, pomegranate seeds, walnuts, and feta in a large bowl.
- Toss gently and serve immediately.
Notes
- For vegan version, omit feta cheese.
- Store leftovers in an airtight container for up to 2 days.
- Add roasted chicken for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American