Butternut Squash & Kale Salad
Serves 420 mins prep60 mins cook
A festive salad perfect for the holidays featuring roasted butternut squash, crispy kale, and a creamy roasted garlic yogurt dressing, topped with pomegranate seeds and optional feta cheese.
0 servings
What you need
Instructions
1: Preheat the oven to 425°F. Line a sheet pan with parchment paper. 2: In a roasting pan, add squash, olive oil, salt, pepper, and rosemary. Toss to combine. Wrap garlic with olive oil and salt in parchment, tuck it into the pan. 3: Roast in the oven for 45-55 minutes until tender. 4: On another pan, add kale and pumpkin seeds, drizzle with olive oil and season with salt. Massage the kale. Drizzle honey over pumpkin seeds. 5: Roast kale for 3-5 minutes and seeds for 6-8 minutes until crisp and brown, respectively. Set aside. 6: Once squash is done, mix yogurt with roasted garlic. Spread yogurt on a plate, add squash, crispy kale, pomegranate seeds, and pumpkin seeds. Top with feta and drizzle with honey if desired.View original recipe