Roasted Squash and Kale Salad with Pomegranates

This seasonal warm salad captures the flavors of the holiday and will surely please vegetarians or non-vegetarians at your party. You may choose to make the dressing and roast the squash up to a day before your gathering, so you can spend less time in the kitchen and more time with your guests.

Photo by Marie A.
Adapted from surlatable.com

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from surlatable.com

Ingredients

  • 1/2

    pound butternut squash, peeled, halved, seeded and cut into 1-1/2 inch cubes

  • 1/4

    cup plus 1 tablespoon extra-virgin olive oil, divided

  • Kosher salt and freshly ground black pepper

  • 1

    pound kale, preferably Tuscan, stems discarded and leaves cut into 1/2-inch ribbons

  • 1/2

    cup pomegranate seeds

  • Bacon Balsamic Vinaigrette:

  • 4

    ounces bacon, 4 strips

  • 1

    clove of garlic, minced

  • 2

    Tablespoons balsamic vinegar

  • 2

    Tablespoons olive oil

  • 1/2

    Teaspoon sea salt

Directions

Preheat an oven to 350°F and position an oven rack in the center. To cook squash: Place the squash in a large bowl and toss with 2 tablespoons olive oil until all pieces are well coated. Season with salt and pepper. Spread the squash in an even layer on a silpat-lined baking sheet. Avoid using parchment paper as cooked squash has a tendency to stick to the paper. Transfer the baking sheet to the oven and roast until golden-brown and tender, about 30 minutes. To make vinaigrette: In Dutch oven, fry the bacon until crispy. Remove the pan from the heat and cool for about 3 minutes, (don't drain the bacon, it's part of the dressing). Add the minced garlic, stir to combine, and whisk in the remaining dressing ingredients. To grill kale: In a large bowl, toss the kale with the remaining olive oil until well coated. Place a nonstick skillet on the stove over a medium-high heat. When the skillet is warm, place enough kale into the skillet to cover the bottom of the pan without overcrowding. Cook, stirring frequently, until lightly browned on both sides and tender, yet still a touch crunchy, 4 minutes. Transfer the cooked kale to dutch oven, and butternut squash, and carefully incorporate to avoid mashing the squash. Taste and adjust seasoning with salt and pepper. To serve: On a large platter or salad bowl, arrange kale and squash. Pour on dressing. Sprinkle with pomegranate seeds and crumbled bacon and serve immediately.

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