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Easy Harvest Kale & Roasted Squash Salad with Pomegranate

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A simple yet stunning fall salad featuring roasted butternut squash, massaged kale, pomegranate seeds, and a creamy lemon-tahini dressing. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large bunch kale, stems removed and leaves torn into bite-sized pieces (about 6 cups)
  • 1 tablespoon olive oil (for massaging kale)
  • 1 tablespoon lemon juice (for massaging kale)
  • 1/2 cup pomegranate seeds
  • 1/3 cup toasted pepitas (pumpkin seeds)
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup tahini
  • 3 tablespoons lemon juice (for dressing)
  • 2 tablespoons water
  • 1 tablespoon maple syrup
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt (for dressing)
  • Pinch of black pepper (for dressing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
  2. Prepare the squash: Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into 1-inch cubes.
  3. Toss the cubed squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the prepared baking sheet.
  4. Roast the squash for 25-30 minutes, flipping halfway through, until golden brown and tender. Let cool slightly.
  5. While the squash roasts, place the torn kale leaves in a large bowl. Drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice. Massage with your hands for 2-3 minutes until softened and darkened in color.
  6. Make the dressing: In a small bowl or jar, combine tahini, 3 tablespoons lemon juice, water, maple syrup, minced garlic, 1/4 teaspoon salt, and a pinch of black pepper. Whisk until smooth. Add more water if needed to thin.
  7. Assemble the salad: Add the roasted squash (cooled for at least 5 minutes), pomegranate seeds, toasted pepitas, and crumbled feta to the bowl with the massaged kale. Drizzle with the dressing and toss gently to combine.
  8. Serve immediately or let rest for 30 minutes to allow flavors to meld. Garnish with extra pepitas and pomegranate seeds if desired.

Notes

Massaging the kale is essential for tenderness. Let the roasted squash cool before adding to the kale to prevent wilting. The dressing can be made ahead and stored in the fridge for up to a week. For a vegan version, omit the feta or use a plant-based alternative.

Nutrition

Keywords: kale salad, roasted squash, pomegranate, fall salad, tahini dressing, vegetarian, gluten-free

Find it online: https://sparklespoon.com/easy-harvest-kale-and-roasted-squash-salad-with-pomegranate/