Roasted Butternut Squash Salad with Kale and Pomegranate Seeds
Deliciously Fresh and Healthy Roasted Butternut Squash Salad with Kale and Pomegranate Seeds
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 4 cups chopped kale
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Toss the cubed butternut squash with 1 tbsp. of olive oil and season with salt and pepper.
- Spread the butternut squash in a single layer on the prepared baking sheet and roast in the preheated ovenfor 25-30 minutes, or until tender and lightly browned. Remove from the oven and set aside to cool
- In a large bowl, combine the chopped kale, pomegranate seeds, crumbled feta cheese, and chopped walnuts.
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and 1/4 cup of olive oil tomake the dressing
- Pour the dressing over the kale salad and toss to coat.
- Add the roasted butternut squash to the salad and toss gently to combine.
- Serve immediately.
Notes
fat 23g protein 7g calories 310kcal carbs 24g
Nutrition
Calories: 310kcalCarbohydrates: 24gProtein: 7gFat: 23g
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