Kale Salad with Roasted Squash, Pomegranate & Almonds
Olive oil cooking spray
Uncooked delicata squash
1 medium, small squash
1 tsp, divided
1 small, finely chopped
Apple cider vinegar
Fresh Tuscan kale
5 cup(s), or lacinato kale, chopped
1 small, cored and finely chopped
⅓ cup(s), arils
3 Tbsp, sliced and toasted
- Preheat the oven to 425°F. Line a sheet pan with parchment.
- 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.
- 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.
- 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.
- Serving size: 2 cups