Butternut Squash and Kale Salad With Pomegranate, Pumpkin Seeds, and Goat Cheese

Butternut squash is one of my favorite fall foods! When the grocery store finally has it in stock, I get so excited that it is finally fall! With this hot weather we have been having in Southern California, it definitely doesn’t feel like fall yet though. Normally I use butternut squash to make a rich and healthy soup, but I thought that it would be perfect to use in a fall salad instead.

This fall salad has the sweet flavor of the butternut squash, that pairs so well with tangy goat cheese. It is really good on top of a hearty green like kale. If you aren’t a kale fan, you can use spinach instead! I also like adding quinoa to the salad, because it adds a slight chewy texture, along with giving the salad some body. Plus it is really healthy! Pumpkin seeds are a fall staple as well! I love using them for pesto, but for this salad they add a nice crunch. Then, finally, pomegranate seeds! They are technically a “fall food,” but we can get them all throughout the year now. The pomegranate seeds add a nice, bright, pop of flavor, which really rounds out the salad.

Tips forButternut Squash and Kale Salad With Pomegranate, Pumpkin Seeds, and Goat Cheese

*Don’t crowd the butternut squash on the baking sheet! Make sure the pieces are spread out, so they roast, and pieces get crispy. If they are crowded together, they will steam instead.

*Know how to make quinoa? Here is how!

*Pomegranate seeds can be a pain to remove from the fruit, but if you can buy them separated already it will make your life easier.

*Baby kale is more delicate, but if you can’t find it, you can use regular kale. If using regular kale, but sure to chop it. You can also use spinach instead!

Butternut Squash and Kale Salad With Pomegranate, Pumpkin Seeds, and Goat Cheese

Author:

Maria Provenzano

Serves:

4

Ingredients

• Salad:

• 2 cups butternut squash

• 1 cup cooked quinoa

• 3 cups chopped kale; preferably baby kale

• 1/2 cup pumpkin seeds; roasted

• 2-3 oz goat cheese

• 1/4 cup pomegranate seeds

• salt and pepper

• Dressing:

• 2 tablespoons apple cider vinegar

• 2 tablespoons olive oil

• 2 teaspoons honey

• 1 teaspoon grainy dijon mustard

• salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees

2. Peel, and cut the butternut squash into about 1/2 inch pieces

3. Place on a baking sheet lined with aluminum foil, and toss with olive oil and salt so that each piece is evenly coated; make sure to spread the squash out on the sheet and not crowd the pieces together

4. Roast for about 20-30 minutes (toss half way through) or until cooked through and starting to get crisp on the edges; allow to cool

5. Place the pumpkin seeds on a baking sheet lined with aluminum foil, and roast for about 5-10 minutes, or until fragrant; allow to cool

6. In a small bowl, whisk together the apple cider vinegar, honey, and mustard; then, while whisking, stir in the olive oil; add a little bit of salt and pepper to taste; be careful not to over salt though!

7. In a large bowl, combine the cooled butternut squash, cooked quinoa, kale, and pumpkin seeds in a large bowl; lightly toss with a large spoon or spatula

8. Pour in about half the amount of dressing; taste; and add more if needed

9. Place on serving platter and top with pomegranate seeds, and goat cheese buy using your fingers to crumble it over the salad

10. Add salt and pepper to taste