Roasted Butternut Squash Kale Salad -

butternut squash with kale, feta and pomegranate

Roasted Butternut Squash Kale Salad

Packed with chopped kale, roasted butternut squash and juicy pomegranate seeds this salad is not only colourful but bursting with flavour too. Make it for lunch or serve it as a side dish for the holidays or Thanksgiving.

Course Salad

Cuisine Vegetarian

Diet Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 269kcal

Author Michelle Alston

Ingredients

465 g / half a large butternut squash peeled, seeded and cut into cubes
1 l red onion outer skin removed then cut into eighths
½ a heaped tbsp of Zaatar
1 tablespoon olive oil
½ teaspoon sea salt divided into two equal parts
½ teaspoon freshly ground black pepper divided into two equal parts
100 g / 1½ cups of curly kale chopped and any woody kale stems removed.
1 medium lemon the juice of
1 tablespoon extra virgin olive oil
100 g / ½ a cup of feta cut into cubes
a pinch of sea salt
30 g / ¼ cup of almonds chopped into slivers
1 tablespoon pumpkin seeds
½ a pomegranate seeds

Instructions

Heat the oven to 180°C (350°F) fan oven, 200°C (390)°F conventional oven.
Add the butternut squash cubes and the onion to a large baking tray.
Sprinkle half a heaped tablespoon of zaatar over the vegetables then drizzle over a tablespoon of olive oil. Season with salt and freshly ground pepper and toss everything together.
Bake in the oven for 30 to 40 minutes depending on the size of your cubes. Smaller cubes will take less time larger will take more time.
Turn the vegetables halfway through cooking. Remove the onions if they are tender. The butternut squash should be golden brown and tender.
Add the kale to a large mixing bowl. Add a pinch of sea salt, one tablespoon of extra virgin olive oil and t eh juice of half the lemon.
Using your hands massage the salt and juices into the kale, you will need to do this for at least 10 minutes.
The kale will reduce in size as it breaks down.
Set aside until you are ready to use it.
Drain the kale then add it to a large serving bowl, then add the butternut squash, onions, feta, nuts and seeds and toss well.
Finally, add the pomegranate seeds and season with salt and pepper.
Squeeze the remaining lemon juice over the salad before serving.

Notes

Making Ahead - This salad is best made fresh as you want the squash to be warm when you serve it.
Leftovers - Any leftovers can be transferred to an airtight container and should be stored in the fridge and used the next day.
Nutritional Information - All nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.

Nutrition