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    Kale Salad with Kabocha Squash, Toasted Hazelnuts, and Pomegranate Seeds

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    Pixicook editorial team
    clock-icon55 minutes

    A vibrant and nutritious salad featuring roasted kabocha squash, toasted hazelnuts, pomegranate seeds, and massaged kale with a lemon-maple vinaigrette.

    Easy
    Nuts
    High Fiber

    Ingredients for Kale Salad with Kabocha Squash, Toasted Hazelnuts, and Pomegranate Seeds

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Kabocha Squash, cut into 1.5-inch pieces

    0 lb

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    Olive Oil, divided

    tablespoons

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    Salt

    to taste

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    Black Pepper

    to taste

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    Hazelnuts, toasted and chopped

    cups

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    Lemon Juice, freshly squeezed

    tablespoons

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    Dijon Mustard

    teaspoons

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    Maple Syrup

    teaspoons

    Substitute chevron-down

    Curly Kale, stemmed and torn into pieces

    bunch

    Substitute chevron-down

    Pomegranate Seeds

    cups

    Substitute chevron-down