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Kale Salad with Roasted Squash, Pomegranate & Almonds

Kale Salad with Roasted Squash, Pomegranate & Almonds

2
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
This fall salad features sweet roasted squash, juicy apples, and tart pomegranate seeds. If you’re not familiar with delicata squash, it’s worth seeking out for its mild flavor and thin skin, meaning no peeling required.

Ingredients

Olive oil cooking spray

4 spray(s)

Uncooked delicata squash

1 medium, small squash

Ground cinnamon

¼ tsp

Cayenne pepper

⅛ tsp

Kosher salt

1 tsp, divided

Shallot

1 small, finely chopped

Apple cider vinegar

4 tsp

Honey mustard

1 tsp

Olive oil

4 tsp

Black pepper

1 pinch(es)

Fresh Tuscan kale

5 cup(s), or lacinato kale, chopped

Apple

1 small, cored and finely chopped

Pomegranate seeds

⅓ cup(s), arils

Almonds

3 Tbsp, sliced and toasted

Instructions

  1. Preheat the oven to 425°F. Line a sheet pan with parchment.
  2. Cut the squash lengthwise and use a spoon to scoop out the seeds. Trim the ends. Slice the squash into ½-inch-thick semicircles, then cut into 2-inch chunks.
  3. On the prepared pan, coat the squash with cooking spray. Sprinkle with the cinnamon, cayenne, and ½ tsp salt. Arrange the squash in a single layer. Roast the squash, flipping the pieces halfway through cooking, until lightly browned and fork-tender, about 20 to 25 minutes.
  4. In a large bowl, whisk the shallot, vinegar, mustard, oil, black pepper, and remaining ½ tsp salt. Add the kale and apple. Toss to coat. Arrange the salad on a platter or divide among 4 plates. Top with the roasted squash, pomegranate arils, and nuts.
  5. Serving size: 2 cups

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