• 1 large butternut squash (about 3 pounds), peeled cut into 3/4" cubes
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/2 tablespoon cinnamon
  • Sea salt and freshly ground black pepper
  • 1/2 cup raw pumpkin seeds (pepitas)
  • 1 1/2 pounds Tuscan kale (about 2-3 large bunches), stemmed, leaves thinly sliced in strips
  • 1 cup pomegranate seeds (from 1 large pomegranate)


  • 1/2 cup olive oil
  • 1 whole garlic clove
  • 1/4 cup fresh lemon juice (from 1 large lemon)
  • 2 teaspoons pure honey (optional)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon finely chopped shallot


  • Preheat oven to 350 degrees.
  • Toss cubed butternut squash in a bowl with 4 teaspoons olive oil, cinnamon, sea salt and pepper until well combined.  Place on a baking sheet and cook butternut squash until soft and slightly browning (approximately 30-40 minutes).  Take out of the oven and let cool.
  • Make the salad dressing by putting all ingredients into a blender or mini chopper and blend until fully blended.
  • Place sliced kale, butternut squash pumpkin seeds, and pomegranate seeds into a bowl.  
  • Dress the salad and serve.

Serves 4-6

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