Harvest Kale Salad with Squash, Pomegranate, Feta and a Maple-Dijon Vinaigrette
Cook time
Total time
Serves: 6
For the salad:
  • 1 tablespoon extra virgin olive oil
  • ½ medium butternut squash, peeled and cut into ½ inch cubes
  • 1 bunch of red kale
  • Sea salt
  • The arils (small red seeds) from one small pomegranate (see note)
  • ½ cup hulled pumpkin seeds
  • ⅓ cup crumbled feta cheese
For the dressing:
  • 1 tablespoon pure maple syrup
  • ½ tablespoon dijon mustard
  • 1 small clove garlic
  • 2 tablespoons apple cider vinegar
  • ⅓ cup extra virgin olive oil
  • Sea salt and cracked black pepper, to taste
  1. Preheat the oven to 375 degrees. Toss the butternut squash with 1 tablespoon of olive oil, arrange in a single layer on a large parchment-lined baking sheet, and roast until the squash is fork-tender and golden brown (30-40 minutes). Let cool.
  2. While the squash is roasting, destem the kale (cut it away from the woody stems), and then cut it into thin ribbons. Put the ribbons into a large salad bowl or rimmed serving platter, sprinkle with sea salt, and use your hands to massage the kale by squeezing it firmly. You want to repeat this rub-down several times, in order to break down the tough leaf fibres to make the kale more palatable and silky.
  3. Combine all the dressing ingredients in a small mason jar and shake until very combined.
  4. Toss the kale with the dressing, and sprinkle the roasted squash, pomegranate arils, pumpkin seeds and feta overtop.
To remove the arils from the pomegranate, do this: http://www.karisann.com/2011/12/how-to-remove-pomegranate-arils-seeds.html
Recipe by (Cooking for) Kiwi & Bean at http://kiwiandbean.com/harvest-kale-salad/