Butternut Squash Salad with Pomegranate and Kale

  • Author: Mariam Bandarian


This Butternut Squash Salad with Pomegranate and Kale is full of superfoods.



  • ½ large butternut squash  peeled, seeded, and chopped
  • 2 tbsp avocado oil
  • Sea salt and black pepper, to taste
  • 4 cups baby Kale
  • Seeds from half a pomegranate
  • 3 tbsp pecans
  • 1 tbsp Hemp Hearts


  • 2  tbsp avocado oil
  • 2 tbsp lemon juice
  • 1-ounce orange juice
  • 2 tsp organic maple syrup
  • 1/4 tsp cinnamon
  • Freshly ground black pepper and sea salt to taste


  1. Preheat oven to 400F.
  2. Place squash on a lined baking sheet. Drizzle with oil, cinnamon, and salt. Toss to combine. Roast for 25 minutes.
  3. Next, wash, and prep the kale and de-seed the pomegranate.
  4. Assembly the kale, pomegranate, pecans,  and Hemp Hearts in a large salad bowl. Set aside.
  5. Combine all dressing ingredients in a small bowl.  Wisk together until smooth.
  6. Take out baked squash and let it rest for a few minutes. Then add the squash to the salad bowl.
  7.  Drizzle with dressing and toss, toss, toss to get everything nicely coated. Enjoy!


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