Harvest Kale Salad with Roasted Winter Squash
Roasted winter squash, pomegranates and pecans over massaged kale with a light maple balsamic dressing – there is nothing boring about this salad! Rubbing the raw kale with olive oil for a few minutes leaves it tender and takes away the bitterness.
Ingredients
2 servings
Instructions
- Preheat oven to 400°F
- Slice squash in half lengthwise and scrape out the seeds. Slice the squash 1/2 inch thick slices and spread on a baking sheet. Spray with olive oil and season with salt and cinnamon. Roast squash for 40 minutes, turning halfway until fork tender. Remove and set aside.
- Meanwhile, massage kale with 1/2 tbsp olive oil for 1 to 2 minutes until evenly coated.
- In a small saute pan toast the pecans on medium-low heat for 5 minutes, tossing often to prevent burning.
- Whisk dressing ingredients together, then add to the kale and toss well.
- To assemble the salad, divide the kale in two bowls, top with squash, pomegranate seeds and toasted pecans and serve.
Nutrition per serving
329kcal
💰 Cost Estimate
Total Ingredients
$74.00
$74.00
Per Serving
$37.00/serving
$37.00/serving
🏠 Savings
~$148.00 vs buying!
~$148.00 vs buying!
📋 Price Breakdown (46% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| acorn squash | 1 | $40.00 |
| olive oil spray | - | - |
| kosher salt | - | - |
| pinch cinnamon | - | - |
| thin-sliced kale | 4 cups | - |
| olive oil | 0.5 tbsp | $10.00 |
| pecans | 0.25 cup | - |
| pomegranate seeds | 3 tbsp | - |
| olive oil | 1 tsp | $7.00 |
| balsamic vinegar | 0.5 tsp | $2.00 |
| dijon mustard | 0.5 tsp | $2.00 |
| pure maple syrup | 1 tsp | $13.00 |
| pinch of salt | - | - |
*Estimated market prices, may vary by region
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