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Roasted Butternut Squash Kale Salad with Pomegranate and Goat Cheese

Roasted Butternut Squash Kale Salad with Pomegranate and Goat Cheese
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A vibrant and healthy Roasted Butternut Squash Kale Salad with Pomegranate and Goat Cheese that balances sweet roasted squash, peppery kale, tangy pomegranate seeds, and creamy goat cheese. Perfect as a fresh lunch or a colorful dinner side, this salad is easy to prepare, nutritious, and fully customizable to your taste and dietary preferences.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 4 cups kale, rinsed, dried, stems removed, and chopped
  • 1 cup pomegranate seeds
  • 4 oz goat cheese, crumbled

For Roasting and Dressing

  • 3 tablespoons olive oil, divided
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey or maple syrup
  • Salt to taste
  • Black pepper to taste

Optional Additions

  • 1/4 cup toasted nuts (pecans or walnuts)

Instructions

  1. Prepare the Butternut Squash: Peel and cube the butternut squash into bite-sized pieces. Toss with 2 tablespoons olive oil, salt, and pepper, then spread on a baking sheet. Roast at 400°F (200°C) for 25-30 minutes until tender and caramelized around the edges.
  2. Prepare the Kale: While the squash roasts, rinse and dry the kale thoroughly. Remove the tough stems and chop into manageable pieces. Massage the kale gently with a pinch of salt and 1 tablespoon olive oil to soften the leaves and reduce bitterness.
  3. Make the Dressing: Whisk together fresh lemon juice, honey or maple syrup, remaining olive oil, salt, and pepper until well combined. Adjust to taste, balancing acidity and sweetness.
  4. Assemble the Salad: In a large bowl, combine the massaged kale, roasted butternut squash, and pomegranate seeds. Drizzle the dressing over the top and toss gently to coat all ingredients evenly.
  5. Add Goat Cheese and Optional Nuts: Crumble goat cheese over the salad and sprinkle with toasted nuts if using. Serve immediately or chill slightly for a refreshing contrast.

Notes

  • Cut squash pieces uniformly for even roasting and caramelization.
  • Massaging the kale makes it tender and less bitter.
  • Use fresh pomegranate seeds for the best juicy bursts and vibrant color.
  • Taste and adjust the dressing to balance acidity and sweetness perfectly.
  • Serve soon after assembling to keep kale crisp and pomegranate seeds crunchy.

Nutrition

Keywords: Roasted Butternut Squash, Kale Salad, Pomegranate, Goat Cheese, Healthy Salad, Fall Salad, Gluten Free

Find it online: https://juliaglam.com/roasted-butternut-squash-kale-salad-with-pomegranate-and-goat-cheese/