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 hours and noticed a handful of golden yellow leaves falling to the ground. Do you remember collecting those if you had been younger? I really do. In https://www.suncakemom.com , the morning air has been brisk and wonderful. I've been opening our sunroom home windows and letting within the evening air flow while I work on editing photo for the blog.
This post is in partnership with McCormick Spices.
Since fall has finally arrived, I'm enjoying all of the seasonal produce. Simply last week I busted in to the grocery store after my workout and noticed large butternuts begging to be added to my shopping cart. A few loops (okay probably 0) throughout the aisles and I had everything I needed to create this beautiful butternut squash and kale salad. I contact it my love fall salad.
Because fall in like you certainly will.
Can we talk about turmeric for a quick sec?
Doesn't it seem that turmeric is definitely 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 easily have any quality recipes with turmeric therefore here we are: A huge bomb ass salad with all the current goodies.
This salad can be an EASY way to add more turmeric in your life. The butternut squash is definitely roasted with garlic and McCormick's Floor Turmeric - take into account the fantastic flavors of yellow rice covered around slightly special squash. It's SO good and could quickly stand alone like a side dish as well.
This salad is all about flavor
5.0 from reviews
Sugars: 35.8g
Sugars: 0.3g
Fibers: 8.8g
Protein: 8.6g
Formula type: Salad, Meal Prep, Lunch, Dinner, Gluten Free, Dairy Free, Vegan Friendly, Grain Free
Prep time:
0 mins
Cook period:
25 mins
Total period:
35 mins
Ingredients
/2 pound butternut squash, cubed (about 4 cups cubed)
teaspoon essential olive oil
3 cloves garlic, minced
/4 teaspoon salt
large bunch of Tuscan kale, stemmed and finely cut (about 6 mugs chopped kale)
/3 cup pomegranate seeds
teaspoon dijon mustard
For the topping:

/4 cup toasted sliced almonds (can also use a mixture of pumpkin & almonds seeds)
/4 cup goat cheese crumbles
Instructions
Preheat oven to 350 degrees F. Place cubed butternut squash on cooking sheet, drizzle teaspoon essential olive oil over the top then add garlic, turmeric and salt. Toss to equally layer the butternut squash with oil and spices. Spread butternut cubes equally around skillet and roast for 20-25 minutes until squash can be fork tender.
While the butternut squash is cooking, chop your kale if you haven't already and add it to a big bowl. Next ready your dressing: In a small bowl add the following: essential olive oil, orange juice, apple cider vinegar, dijon mustard and honey; whisk until clean. Pour dressing all around the cut kale and make use of your (clean) hands to gently massage therapy the dressing in to the kale for a few minutes. This can help removed any bitterness from your kale and adds flavor the the leafy green.
Once butternut squash is done cooking, combine it to the kale combined with the pomegranate seed products; toss to combine.
Pour into 4 salad bowls, or large bowl for sharing. Before you decide to serve the salad, best with toasted almonds and goat parmesan cheese crumbles. (Suggestion: Don't add the goat cheese or almonds until you are ready to eat.)
TO MAKE IN ADVANCE: Salad could be made each day in advance. Just top with almonds and goat mozzarella cheese once prepared to serve.
To make this a full food: Add 4 oz grilled poultry (or protein of choice!). If you're 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're almonds aren't already toasted, you can spread them about a little cookie sheet and bake them for 5-6 minutes at 350 levels F.
TO CREATE VEGAN AND/OR PALEO: Simply keep off the goat parmesan cheese and use pure maple syrup rather than honey within the dressing.
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