Butternut Squash Salad with Pomegranate and Kale

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





  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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