Kale Salad with Pomegranate & Roasted Butternut Squash
This is one of those salads that just feels good.
A little sweet, a little salty, fresh but still cozy. The roasted squash brings warmth, the pomegranate adds that pop, and the feta ties everything together in the best way.
Simple ingredients, real flavor—just how we like it.
⏱️ Prep time: 10 minutes I 🔥 Cook time: 25 minutes I 🍽️ Serves: 4
Ingredients
For the salad:
1 bunch kale, chopped (stems removed)
2 cups butternut squash, peeled and cut into small cubes
1 tbsp olive oil
½ tsp paprika
Salt & pepper
½ cup feta cheese, crumbled
½ cup pomegranate seeds
For the dressing:
3 tbsp olive oil
1 tbsp maple syrup
1 tbsp apple cider vinegar
Salt & pepper
👩🍳 How to make it
1. Roast the squash
Preheat oven to 400°F.
Toss the butternut squash with olive oil, paprika, salt, and pepper.
Spread it out and roast for about 20–25 minutes, until soft and slightly golden.
2. Prepare the kale
Add the kale to a large bowl.
Drizzle a little olive oil and gently massage it with your hands for a minute or two—it softens it and makes it so much better.
3. Make the dressing
Whisk together olive oil, maple syrup, apple cider vinegar, salt, and pepper.
4. Bring it all together
Add the roasted squash, feta, and pomegranate to the kale.
Pour the dressing over and toss gently.
5. Serve
You can enjoy it right away, or let it sit for a few minutes so everything comes together.
✨ A few notes
The balance here is everything—sweet, salty, fresh.
If you like a little crunch, add some walnuts or pecans.
It’s even better the next day.
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