Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds + Goat Cheese
Well, here we have been! It really is officially fall.
We woke up another morning and noticed a small number of golden yellow leaves falling to the ground. Do you keep in mind collecting those if you were younger? I really do. Anyway, the morning atmosphere continues to be brisk and fantastic. I’ve been opening our sunroom home windows and letting in the afternoon air flow while I focus on editing and enhancing photo for the blog.
This post is together with McCormick Spices.
Since fall has finally arrived, I’m enjoying all the seasonal produce. Just last week I busted in to the grocery store after my workout and noticed giant butternuts begging to be added to my shopping cart. A few loops (okay probably 10) round the aisles and I experienced everything I needed to create this gorgeous butternut squash and kale salad. I contact it my love fall salad.
Because fall in like you should.
Can we talk about turmeric for an instant sec?
Doesn’t it seem that turmeric is turning up everywhere? I sort of LOVE it because turmeric has been increasingly researched because of its anti-inflammatory properties. A few of you have even asked me if I have any recipes with turmeric and so here we are: A big bomb ass salad with all the goodies.
This salad is an EASY way to add more turmeric in your daily life. The butternut squash is certainly roasted with garlic and McCormick’s Surface Turmeric – think about the fantastic flavors of yellow rice wrapped around slightly sweet squash. It’s SO good and could easily stand alone as a side dish as well.
This salad is all about flavor
5.0 from 1 reviews
Recipe type: Salad, Meal Prep, Lunch, Supper, Gluten Free, Dairy products Free, Vegan Friendly, Grain Free
1 1/2 pound butternut squash, cubed (about 4 mugs cubed)
1 teaspoon olive oil
3 cloves garlic, minced
1/4 teaspoon salt
1 large bunch of Tuscan kale, stemmed and finely chopped (about 6 cups chopped kale)
1/3 cup pomegranate seeds
1 teaspoon dijon mustard
For the topping:
1/4 cup toasted sliced almonds (can also use a mix of pumpkin & almonds seeds)
1/4 cup goat cheese crumbles
Preheat oven to 350 levels F. Place cubed butternut squash on baking sheet, drizzle 1 teaspoon essential olive oil outrageous then add garlic, turmeric and sodium. Toss to equally coat the butternut squash with essential oil and spices. Pass on butternut cubes evenly around skillet and roast for 20-25 minutes until squash is definitely fork tender.
While the butternut squash is cooking, chop your kale in the event that you haven’t already and add it to a large bowl. Next ready your dressing: In a little bowl add the next: olive oil, orange juice, apple cider vinegar, dijon mustard and honey; whisk until smooth. Pour dressing all over the chopped kale and make use of your (clean) hands to gently massage the dressing into the kale for a couple minutes. This helps taken out any bitterness through the kale and provides taste the the leafy green.
Once butternut squash is performed cooking, increase it towards the kale combined with the pomegranate seed products; toss to mix.
Pour into 4 salad bowls, or 1 large dish for sharing. Before you decide to serve the salad, top with toasted almonds and goat cheese crumbles. (Tip: Don’t add the goat mozzarella cheese or almonds before you will be ready to eat.)
TO MAKE AHEAD OF TIME: Salad can be made each day in advance. Just best with almonds and goat cheese once prepared to serve.
To make this a complete food: Add 4 oz grilled chicken (or protein of choice!). If you are really hungry and desire to miss the meat, just divide the salad into two servings instead of four.
Not really into kale? Try arugula or baby spinach!
How to toast sliced almonds: If you’re almonds aren’t currently toasted, you can spread them about a small cookie sheet and bake them for 5-6 a few minutes at 350 degrees F.
TO CREATE VEGAN AND/OR PALEO: Simply leave off the goat cheese and use pure maple syrup instead of honey in the dressing.
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