Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds + Goat Cheese
Well, here we are! It is officially fall.
We woke up the other morning hours and noticed a handful of golden yellow leaves falling to the bottom. what do pigs feet look like you remember collecting those when you had been younger? I do. In any case, the morning surroundings continues to be brisk and fantastic. I’ve been starting our sunroom home windows and letting within the afternoon air flow while I focus on editing photo for the blog.
This post is together with McCormick Spices.
Since fall has finally arrived, I’m enjoying all of the seasonal produce. Simply the other day I busted into the grocery store after my workout and noticed giant butternuts begging to be put into my shopping cart. A few loops (okay probably 10) across the aisles and I acquired everything I had a need to create this gorgeous butternut squash and kale salad. I call it my fall in love with fall salad.
Because fall in love you should.
Can we discuss turmeric for an instant sec?
Doesn’t it appear that turmeric can be turning up everywhere? I kind of Think it’s great because turmeric is being increasingly researched because of its anti-inflammatory properties. A few of you have also asked me if I have any dishes with turmeric and so here we have been: A large bomb ass salad with all the current goodies.
This salad is an EASY way to add more turmeric in your life. The butternut squash can be roasted with garlic and McCormick’s Surface Turmeric – think about the fabulous flavors of yellowish rice wrapped around slightly lovely squash. It’s So excellent and could quickly stand alone being a side dish as well.
This salad is all about flavor
5.0 from 1 reviews
Carbohydrates: 35.8g
Glucose: 10.3g
Fiber: 8.8g
Proteins: 8.6g
Formula type: Salad, Food Prep, Lunch, Dinner, Gluten Free, Dairy products Free of charge, Vegan Friendly, Grain Free
Prep time:
10 mins
Cook period:
25 mins
Total period:
35 mins
Ingredients
1 1/2 pound butternut squash, cubed (about 4 cups 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
Instructions
Preheat oven to 350 levels F. Place cubed butternut squash on cooking sheet, drizzle 1 teaspoon olive oil over the top then add garlic, turmeric and sodium. Toss to equally layer the butternut squash with oil and spices. Pass on butternut cubes consistently around skillet and roast for 20-25 mins until squash is definitely fork tender.
As the butternut squash is cooking, chop your kale in the event that you haven’t already 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 smooth. Pour dressing all over the cut kale and use your (clean) hands to carefully massage therapy the dressing in to the kale for a few minutes. This helps eliminated any bitterness from your kale and provides taste the the leafy green.
Once butternut squash is done cooking, add it to the kale combined with the pomegranate seeds; toss to mix.
Pour into 4 salad bowls, or 1 large bowl for sharing. Before you decide to serve the salad, top with toasted almonds and goat parmesan cheese crumbles. (Tip: Don’t add the goat mozzarella cheese or almonds unless you will be ready to eat.)
TO MAKE AHEAD OF TIME: Salad can be made a day in advance. Just top with almonds and goat mozzarella cheese once prepared to serve.
To create this a complete food: Add 4 oz grilled chicken (or protein of preference!). If you are really starving and wish to miss the meat, just separate the salad into two servings instead of four.
Not really into kale? Try arugula or baby spinach!
How exactly to toast sliced almonds: If you are almonds aren’t already toasted, it is possible to spread them in a little cookie sheet and bake them for 5-6 a few minutes at 350 degrees F.
TO MAKE VEGAN AND/OR PALEO: Simply keep from the goat cheese and use pure maple syrup instead of honey within the dressing.
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