Photo of Kale Salad with Roasted Squash, Pomegranate, & Almonds by WW

Kale Salad with Roasted Squash, Pomegranate, & Almonds

Points® value
Total Time
40 min
15 min
25 min
You’ll love the sweet-savory flavors of this hearty fall salad! Tender roasted squash, juicy apples, tart pomegranate seeds, and crunchy almonds are tied together with a tangy honey mustard vinaigrette. If you’re not familiar with Delicata squash, it’s worth seeking out. Its skin is thin, meaning no peeling needed. Can’t find it? Substitute acorn squash instead.


Olive oil cooking spray

5 spray(s)

Uncooked delicata squash

12 oz, 1 small

Ground cinnamon

¼ tsp(s)

Cayenne pepper


Kosher salt

1 tsp(s), divided


1 small, finely chopped

Pomegranate seeds


Apple cider vinegar

4 tsp(s)

Honey mustard

1 tsp(s)

Olive oil

4 tsp(s)

Black pepper

1 pinch(es)


5 cup(s), Tuscan or Lacinato, chopped


1 small, cored and diced

Sliced almonds

3 tbsp(s), toasted


  1. Preheat oven to 425°F. Line a sheet pan with parchment paper. Cut squash lengthwise and use a spoon to scoop out the seeds. Trim the ends and slice into ½-inch-wide semi circles, then cut into 2-inch-long chunks.
  2. Place squash in a large bowl and coat with olive oil cooking spray. Sprinkle with cinnamon, cayenne, and ½ tsp salt. Arrange on prepared pan in a single layer. Roast squash until lightly browned and fork tender, about 20 to 25 minutes, flipping squash pieces halfway through.
  3. In a small bowl, whisk together shallot, vinegar, mustard, oil, pepper, and remaining ½ tsp salt. In a large bowl, combine kale and apples. Drizzle with vinaigrette and toss to coat. Arrange on a platter or divide among 4 serving plates. Top evenly with roasted squash, pomegranate arils, and almonds.
  4. Per serving: 2 cups