Kale Salad with Roasted Squash, Pomegranate, & Almonds
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil cooking spray
5 spray(s)
Uncooked delicata squash
12 oz
Ground cinnamon
¼ tsp(s)
Cayenne pepper
⅛ tsp(s)
Kosher salt
1 tsp(s)
Shallots
1 small
Pomegranate seeds
⅓ cup(s)
Apple cider vinegar
4 tsp(s)
Honey mustard
1 tsp(s)
Olive oil
4 tsp(s)
Black pepper
1 pinch(es)
Kale
5 cup(s)
Apple
1 small
Sliced almonds
3 tbsp(s)
Instructions
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
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