Kale Salad with Roasted Squash, Pomegranate & Almonds
3
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 (arils)
⅓ cup(s), arils
Almonds (dry-roasted or raw, unsalted, no sugar added)
3 Tbsp, whole, 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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