Autumn is the season for cozy comfort food, and this colorful kale salad fits the bill perfectly. Roasted butternut squash and sweet pomegranate arils add a touch of sweetness to balance the peppery kale, while pumpkin seeds, toasted pecans, and a tangy dressing made with lemon, honey, and Dijon mustard add texture and flavor. This salad is not only visually appealing but also packed with nutrients, making it a healthy and satisfying meal. The recipe also includes variations for a vegan dressing and a paleo-friendly version, so everyone can enjoy this delightful fall salad.
Here are our top 4 tried and tested recipes!
BUTTERNUT AND KALE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- To prepare the butternut squash, cut off the top and bottom, then use a sharp knife or vegetable peeler to remove the hard skin. Cut the squash in half lengthwise and remove the seeds with a spoon. Slice the squash into sticks and then slice the sticks into cubes.
- Meanwhile, melt the butter in a small skillet or saucepan over low heat. Put the squash in a bowl and pour in the melted butter. Sprinkle with the red pepper flakes and some salt and pepper and toss to combine. Spread the squash out on a rimmed baking sheet and roast, shaking the baking sheet once or twice during roasting, until tender and golden brown, 30 to 35 minutes. Set aside to cool.
- Put the pine nuts in a small skillet over low heat and slowly toast them, stirring, until golden brown and fragrant, about 2 minutes. Set aside off heat.
- Add the olive oil, red wine vinegar and balsamic glaze to a mason jar, sprinkle in a little salt and pepper and shake to mix. Put the kale in a bowl and toss with enough dressing to lightly coat.
- Transfer the kale to a rectangular serving platter. Sprinkle over the squash, tuck pieces of prosciutto in among the kale, sprinkle over the pine nuts and top with Parmesan shavings.
Nutrition Facts : Calories 244, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 769 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 9 grams, Sugar 3 grams
KALE SALAD WITH BUTTERNUT SQUASH, POMEGRANATE, AND PUMPKIN SEEDS
Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds
Provided by Susan Spungen
Categories Salad Butternut Squash Seed Healthy Low Cal Kale Parmesan Kid-Friendly Low Cholesterol Small Plates
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35-40 minutes. Remove garlic and squash from oven and set aside to cool.
- Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2-3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.
- Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.
- In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
- Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.
- Do ahead
- Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted, and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
KALE SALAD
Delicious kale salad pairs well with just about everything!
Provided by tipsuda
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk lemon juice, canola oil, olive oil, sugar, salt, and black pepper in a large bowl. Add kale, tomato, sunflower seeds, and cranberries; toss to combine.
Nutrition Facts : Calories 182 calories, Carbohydrate 29.1 g, Fat 7.8 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 341.6 mg, Sugar 12.7 g
KALE SALAD WITH BUTTERNUT SQUASH, CRANBERRIES AND PEPITAS
This satisfying autumnal salad from Kathryn Anible, a personal chef in New York, is dressed with a sweet-tart apple cider vinaigrette.
Provided by Tara Parker-Pope
Categories easy, lunch, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Peel the squash, cut in half and scoop out the seeds. Cut the squash into 1/2-inch slices. Toss the squash with 2 tablespoons olive oil and salt and pepper to taste. Place in a single layer onto a baking sheet and roast for 20 minutes, or until the squash can be pierced by a knife. Remove from the oven and allow to cool.
- Slice the kale into bite-size pieces. In a small bowl, mix together the apple cider, cider vinegar, 2 tablespoons oil and maple syrup and season with salt and pepper. Drizzle a little of the dressing over the kale and gently rub the dressing over the leaves, by hand, to coat. Toss the kale with cranberries.
- In a separate bowl, mix together the remaining 1 tablespoon olive oil, pepitas, cinnamon, brown sugar and a dash of salt. Toast the pepitas in a shallow pan, just until they start to get tan and fragrant. Set aside to cool.
- Divide the squash and kale onto plates and top with the toasted pepitas.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 20 grams, Carbohydrate 39 grams, Fat 25 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 558 milligrams, Sugar 19 grams, TransFat 0 grams
Tips:
- For a sweeter salad, use a sweeter variety of butternut squash, such as a butternut squash or a kabocha squash.
- If you don't have pomegranate seeds, you can use dried cranberries or raisins instead.
- To make the salad ahead of time, prepare the squash and kale and store them separately in the refrigerator for up to 2 days. When you're ready to serve, assemble the salad and toss with the dressing.
- This salad is also delicious topped with grilled or roasted chicken or tofu.
Conclusion:
This kale salad with butternut squash, pomegranate, and pumpkin seeds is a delicious and healthy way to enjoy the fall harvest. The sweet and savory flavors of the roasted squash and the tangy dressing make this salad a perfect side dish or main course. With its bright colors and festive flavors, this salad is also a great choice for holiday gatherings. So next time you're looking for a healthy and delicious salad, give this recipe a try.
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