Kale Pomegranate Salad

A Kale Pomegranate Salad with roasted delicata squash, farro, pumpkin seed
brittle, and apples. Tossed in a dijon vinaigrette.

Servings: 4 people*

Author:

Prep Time
20 minutes

Cook Time
25 minutes

Total Time
45 minutes

Course:

Lunch Salad

Keywords:

kale salad winter salad Roasted Squash holiday salad

Instructions

1 Make the pumpkin brittle. Preheat the oven to 425F. In a large skillet, heat a
tablespoon of olive oil over medium heat. Once warm, add the brown sugar, water,
maple syrup, and cinnamon. Stir, then turn heat to medium low. Add the pumpkin
seeds. Stir to combine everything and let simmer until the liquid is gone. About
5 minutes. Transfer to a baking sheet and roast in the oven for 5 minutes. Be
careful to check frequently as this can burn easily! Every oven is different.
When done, remove from the oven and let cool. Use a metal spatula to break into
large pieces. You can further break them with your hands.
2 Roast the squash. With the oven still at 425F, prepare the delicata squash.
Slice each in half lengthwise, then scoop out the seeds with a spoon. Slice into
half moons and arrange on a baking sheet. Use parchment paper if needed. Season
generously with olive oil, salt, and pepper. Roast for 12-15 minutes, removing
halfway to stir and flip around the pieces. Check periodically for doneness as
all ovens differ.
3 Prep the salad ingredients. While the squash is roasting, slice the pomegranate
in half and remove the seeds. I like to hold one half over a bowl in the sink
(seed-side facing down) and whack it firmly with a wood spoon so the seeds fall
into the bowl. Slice the apple paper-thin. Remove the kale leaves from their
stems, then chop roughly. Add the kale to a large bowl and drizzle a little
olive oil over top—not too much! Just enough to be able to massage some oil into
the leaves with your hands. Massaging the leaves turns them dark green and makes
them soft and much more enjoyable to eat.
4 Make the dressing. Whisk together all of the ingredients. Taste and adjust.
5 Assemble the salad. Add the farro, squash (yes, you can eat the skin!), apples,
pomegranate arils, and pumpkin brittle to the bowl with the kale. Toss to
combine well, then add desired amount of dressing. You can always serve the
dressing on the side too.

Kale Pomegranate Salad

Course:

Keywords:

🧂 Ingredients

Instructions

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