Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds + Goat Cheese
Well, here we are! It really is officially fall.
We woke up the other morning and noticed a small number of golden yellow leaves falling to the bottom. Do you keep in mind collecting those if you had been younger? I really do. Anyway, the morning air flow has been brisk and great. I’ve been opening our sunroom home windows and letting in the evening air flow while I work on editing photo for your blog.
This post is in partnership with McCormick Spices.
Since fall has finally arrived, I’m enjoying every one of the seasonal produce. Simply the other day I busted into the supermarket after my workout and observed large butternuts begging to become put into my shopping cart software. Several loops (alright probably 10) throughout the aisles and I experienced everything I needed to produce this beautiful butternut squash and kale salad. I contact it my love fall salad.
Because fall in like you certainly will.
Can we discuss turmeric for a quick sec?
Doesn’t it appear that turmeric is usually turning up everywhere? I sort of LOVE it because turmeric has been increasingly researched for its anti-inflammatory properties. A few of you have also asked me easily have any dishes with turmeric therefore here we are: A large bomb ass salad with all the current goodies.
For those who have virtually any questions about where in addition to tips on how to work with veggie stuffed zucchini boats recipe, you’ll be able to email us with our page. This salad can be an EASY way to include more turmeric in your life. The butternut squash is certainly roasted with garlic and McCormick’s Ground Turmeric – take into account the fantastic flavors of yellow rice covered around slightly sugary squash. It’s So excellent and could quickly stand alone like a side dish too.
This salad is focused on flavor
5.0 from 1 reviews
Formula type: Salad, Food Prep, Lunch, Dinner, 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 cut (about 6 mugs chopped kale)
1/3 cup pomegranate seeds
1 teaspoon dijon mustard
For the topping:
1/4 cup toasted sliced almonds (may also use a mixture of pumpkin & almonds seeds)
1/4 cup goat cheese crumbles
Preheat oven to 350 degrees F. Place cubed butternut squash on cooking sheet, drizzle 1 teaspoon essential olive oil over the top then add garlic, turmeric and sodium. Toss to equally coating the butternut squash with essential oil and spices. Spread butternut cubes equally around pan and roast for 20-25 moments until squash is certainly fork tender.
While the butternut squash is cooking, chop your kale in the event that you haven’t currently and add it to a big bowl. Next prepare your dressing: In a small bowl add the next: olive oil, orange juice, apple cider vinegar, dijon mustard and honey; whisk until clean. Pour dressing all over the cut kale and make use of your (clean) hands to lightly therapeutic massage the dressing into the kale for a couple minutes. This can help removed any bitterness from your kale and adds flavor the the leafy green.
Once butternut squash is done cooking, insert it to the kale along with the pomegranate seeds; toss to combine.
Pour into 4 salad bowls, or 1 large dish for sharing. Before you serve the salad, best with toasted almonds and goat cheese crumbles. (Suggestion: Don’t add the goat parmesan cheese or almonds before you are ready to eat.)
TO MAKE AHEAD OF TIME: Salad can be made each day in advance. Just best with almonds and goat parmesan cheese once prepared to serve.
To make this a full food: Add 4 oz grilled chicken (or protein of choice!). If you are really starving and wish to miss the meat, just separate the salad into two portions rather than four.
Not really into kale? Try arugula or baby spinach!
How to toast sliced almonds: If you are almonds aren’t currently toasted, you can spread them on a small cookie sheet and bake them for 5-6 moments at 350 levels F.
TO MAKE VEGAN AND/OR PALEO: Simply keep from the goat mozzarella cheese and use pure maple syrup instead of honey in the dressing.
If you want this salad, you could also like: