Fall Roasted Butternut Squash Kale Salad

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 8

Ingredients

For the Salad Base

  • 2 cups cubed butternut squash

  • 1 tablespoon olive oil

  • 2 teaspoons everything bagel seasoning

  • 2 teaspoons freshly minced rosemary

  • 1 large bunch kale, washed, dried, with tough woody stems removed

  • 1/2 cup thinly sliced red cabbage

  • 1 Granny Smith apple, cored and diced

  • 4 ounces pomegranate seeds

For the Pomegranate Vinaigrette

  • 1/4 cup pomegranate juice

  • 1/4 cup extra-virgin olive oil

  • 1 tablespoon red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 garlic clove, finely minced

  • 2 teaspoons honey (or more, adjust to taste)

  • 1/4 teaspoon salt (or more, adjust to taste)

For Garnish

  • 1/2 cup lightly toasted walnuts

  • 1/2 cup crumbled feta cheese

  • Thinly sliced red onion, to taste

Step-by-Step Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C), then line a large rimmed baking sheet with aluminum foil for easy cleanup.

  2. Add the cubed butternut squash to a large mixing bowl, then toss with olive oil, everything bagel seasoning, and fresh rosemary until all squash pieces are evenly coated. Spread the seasoned squash out in a single flat layer on your prepared baking sheet.

  3. Roast the squash uncovered for 20 to 25 minutes, until it’s completely fork-tender. Move the roasted squash to the refrigerator to chill fully for roughly 15 minutes.

  4. While the squash cools, prep your kale: stack the de-stemmed leaves, roll them tightly into a log, and slice crosswise into 1/8-inch thin shreds (a chiffonade cut, ideal for tender kale salad). Add the shredded kale to a large serving bowl, then toss in the red cabbage, diced apple, pomegranate seeds, and cooled roasted squash.

  5. To make the vinaigrette: add all vinaigrette ingredients to a jar with a tight-fitting lid. Seal the jar and shake vigorously for 30 seconds to fully emulsify the dressing. Taste and adjust the amount of honey or salt if needed for your preference.

  6. Pour the finished vinaigrette over the salad and toss to coat every ingredient evenly. Top with toasted walnuts, crumbled feta, and sliced red onion to taste before serving.