Kale Salad with Roasted Delicata Squash, Pomegranate Seeds, and Lemon Dijon Vinaigrette

Kale Salad with Roasted Delicata Squash, Pomegranate Seeds, and Lemon Dijon Vinaigrette

A favorite salad during the fall and winter months when winter squash are readily available at the grocery store, this salad combines the sweetness of roasted squash with the slight bitterness of kale and the fruity, acidic pops from pomegranate seeds. If you can’t find Delicata squash, you can substitute other winter squash including butternut and acorn squashes. Make sure to prepare extra and store a portion in a Mason jar to bring to work the next day!

Serves 4

Heat oven to 425°F. Cut 1 delicata squash lengthwise and remove the seeds. Then cut into ½-inch wedges. Lay out on a sheet pan lined with aluminum foil or parchment paper. Season squash with 1 Tb olive oil, 1/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, and 1/2 tsp coriander. Cook for 30 minutes, turning the pieces halfway through. Take 1 bunch green curly kale and tear kale leaves off the stems, ripping into bite-sized pieces. To make the vinaigrette, combine 1 Tb olive oil, 1 Tb white balsamic vinegar, 2 tsp Dijon mustard, and the juice of 1/2 lemon. Shake well. Massage the vinaigrette into the kale. Add 1 cup pomegranate seeds and squash.