45 minutes
A nutritious salad featuring roasted kabocha squash, toasted hazelnuts, and pomegranate seeds on a bed of massaged kale, all tied together with a lemony dressing.
Kabocha Squash, cut into 1.5-inch pieces
0 lb
tablespoons
Hazelnuts, toasted
0 oz
Lemon Juice, freshly squeezed
tablespoons
teaspoons
teaspoons
Curly Kale, stemmed and torn into bite-size pieces
bunch
Pomegranate Seeds
cups
to taste
to taste
1. Roast the Kabocha Squash
Preheat your oven to 375°F (190°C). Toss the kabocha squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet and roast for 15 minutes, stir, and continue roasting for 15-20 minutes until tender.
2. Toast the Hazelnuts
While the squash is roasting, toast the hazelnuts on a baking pan in the oven for 4 to 6 minutes until golden.
3. Prepare the Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, Dijon mustard, and maple syrup. Season with salt and pepper.
4. Massage the Kale
Drizzle the kale with 3 tablespoons of the dressing and massage the kale with your hands to soften it.
5. Combine the Salad
In a large bowl, combine the massaged kale, roasted squash, toasted hazelnuts, and pomegranate seeds. Toss with the remaining dressing.
Combine the massaged kale, roasted kabocha squash, toasted hazelnuts, and pomegranate seeds just before serving to prevent the salad from becoming soggy.
Cut the squash into uniformly sized pieces for even roasting, toss in olive oil, salt, pepper, and a touch of honey or maple syrup, and roast at 400°F until golden brown.
Whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper, adjusting to taste.
Ensure even roasting by cutting the squash into uniformly sized pieces. Toss the slices in a mixture of olive oil, salt, pepper, and a touch of honey or maple syrup for enhanced caramelization and roast at 400°F until tender and golden brown.
For a well-emulsified dressing, whisk the mustard and honey with the lemon juice first before slowly drizzling in the olive oil while continuously whisking.
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