Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butternut Squash Salad with Pomegranate and Kale

  • Author: Mariam Bandarian

Description

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


Ingredients

Scale

SALAD

  • 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

DRESSING

  • 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

Instructions

  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!

Notes

I love seeing all your recipe recreation! Please use #miss_nutritionista and tag me @miss_nutritionista on Instagram!

Recipe Card powered byTasty Recipes