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A vibrant Roasted Winter Kale Salad with roasted butternut squash, pomegranate seeds, and goat cheese in a large bowl.

Roasted Winter Root and Kale Salad

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 1 medium butternut squash, peeled and cubed into 0.5 inch pieces
  • 2 tablespoons olive oil
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 1 bunch Lacinato kale, stems removed and thinly sliced
  • 0.5 cup pomegranate seeds
  • 0.5 cup pecans , toasted
  • 0.25 cup crumbled goat cheese
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 0.33 cup extra virgin olive oil

Method
 

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper on a parchment-lined baking sheet.
  3. Roast squash for 20-25 minutes or until tender and lightly browned, then allow to cool to room temperature.
  4. Whisk balsamic vinegar, maple syrup, Dijon mustard, and 0.33 cup extra virgin olive oil in a small bowl until emulsified.
  5. Place sliced kale in a large mixing bowl and massage with one tablespoon of the dressing for 2 minutes until leaves are softened and dark green.
  6. Add the cooled roasted squash, pomegranate seeds, and toasted pecans to the kale.
  7. Drizzle the remaining dressing over the salad and toss thoroughly to combine.
  8. Top with crumbled goat cheese immediately before serving.