Butternut Squash and Kale Salad with Pomegranate, Red Onion, and Maple Mustard Vinaigrette

Directions

Roast the Butternut Squash:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the diced butternut squash with 2 tablespoons of olive oil, salt, and black pepper until well coated.
3. Spread the butternut squash in a single layer on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 20-25 minutes or until the squash is tender and lightly caramelized. You can flip the cubes halfway through for even roasting. Remove from the oven and let cool.

Prepare the Maple Mustard Vinaigrette:

1. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and maple syrup until the vinaigrette is well combined.
2. Season with salt and black pepper to taste. Set the vinaigrette aside.

Assemble the Salad:

1. In a large salad bowl, combine the torn kale leaves and sliced red onion.
2. Drizzle about half of the maple mustard vinaigrette over the kale and red onion. Toss to coat. Let this sit for a few minutes to help soften the kale slightly.
3. Add the roasted butternut squash to the salad bowl and gently toss to combine. If desired, drizzle more vinaigrette over the squash and kale.
4. Sprinkle the pomegranate seeds over the top of the salad for a burst of color and sweetness.
5. Taste the salad and adjust the seasoning, adding more salt, black pepper, or vinaigrette if needed.
6. Serve the butternut squash and kale salad immediately as a side dish or add grilled chicken, tofu, or chickpeas for a complete and hearty meal.

Enjoy your Butternut Squash and Kale Salad with Pomegranate, Red Onion, and Maple Mustard Vinaigrette! It’s a perfect blend of sweet and savory flavors with a delightful crunch.