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Cozy Harvest Kale and Squash Salad with Pomegranate

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A hearty fall salad featuring roasted butternut squash, massaged kale, pomegranate arils, feta, and pepitas, all tossed in a creamy maple-tahini dressing. Perfect for cozy evenings and holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (or leave skin on)
  • 1 large bunch curly kale (about 8 ounces), stems removed and leaves torn into bite-sized pieces
  • 1/2 cup pomegranate arils (fresh or frozen, thawed)
  • 1/3 cup crumbled feta cheese (optional)
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • 2 tablespoons olive oil for roasting squash
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup tahini (stir well before measuring)
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice (fresh squeezed)
  • 2 tablespoons warm water (plus more to thin if needed)
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the butternut squash in half lengthwise and scoop out the seeds. If leaving skin on, cube into 1-inch pieces. If peeling, use a sharp vegetable peeler or knife. Toss cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
  3. While squash roasts, place torn kale leaves in a large mixing bowl. Drizzle with about 1 tablespoon olive oil and a pinch of salt. Massage kale with your hands for 2-3 minutes until leaves turn darker green and feel tender.
  4. In a small bowl or jar, whisk together tahini, maple syrup, lemon juice, warm water, minced garlic, and 1/4 teaspoon salt. If too thick, add another tablespoon of warm water and whisk until smooth. Taste and adjust.
  5. Add roasted squash (cooled for at least 5 minutes), pomegranate arils, crumbled feta, and toasted pepitas to the bowl with massaged kale. Drizzle with dressing and toss gently to combine.
  6. Serve immediately or let sit for 10-15 minutes for flavors to meld.

Notes

For meal prep, keep dressing separate and add just before serving. Undressed salad keeps in fridge for up to 3 days. If tahini dressing seizes up, whisk in a splash of warm water. Toast pepitas in a dry skillet over medium heat for about 3 minutes until fragrant and slightly golden.

Nutrition

Keywords: kale salad, butternut squash, pomegranate, fall salad, harvest salad, maple tahini dressing, vegetarian, gluten-free

Find it online: https://lumalunch.com/cozy-harvest-kale-and-squash-salad-with-pomegranate/