Name: Kale and Roasted Butternut Squash Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 cups cubed butternut squash, see note; 1 Tablespoon olive oil; 2 teaspoons Everything but the Bagel Seasoning; 2 teaspoons minced fresh rosemary; 1 bunch kale, washed, dried, tough stems removed; 1/2 cup thinly sliced red cabbage; 1 Granny Smith Apple, cored and diced; 4 ounces pomegranate seeds; 1/4 cup pomegranate juice; 1/4 cup extra virgin olive oil; 1 Tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1 minced garlic clove; 2 teaspoons honey, or to taste; 1/4 teaspoon salt, or to taste; 1/2 cup lightly toasted walnuts; 1/2 cup crumbled feta cheese; Sliced red onion, to taste

Kale and Roasted Butternut Squash Salad

Kale teams up with roasted butternut squash, red cabbage, a Granny Smith apple, feta cheese, and lots of fall flavors in this colorful and tasty salad.

45 min total 20 min prep 25 min cook 8 216 cal

Instructions

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1 Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with foil.
2 Toss butternut squash cubes with olive oil, everything seasoning, and rosemary in a large bowl. Pour onto the prepared pan in a single layer.
3 Roast, uncovered, in the preheated oven until squash is fork tender, 20 to 25 minutes. Place in the refrigerator to cool, about 15 minutes.
4 Stack kale leaves, roll up tightly, and cut across the roll in 1/8-inch slices, creating thin shreds (chiffonade). Place shreds in a large salad bowl. Add cabbage, apple, and pomegranate seeds, and butternut squash to the salad bowl.
5 For vinaigrette, pour pomegranate juice, olive oil, and red wine vinegar into a jar with a tight-fitting lid. Add Dijon mustard, garlic, honey, and a little salt. Close the lid and shake vigorously. Taste, and adjust honey and salt, if necessary.
6 Pour vinaigrette over salad and toss. Garnish with walnuts, feta, and red onion, to taste.