Kale and Brussels Sprouts Salad with Butternut Squash, Pomegranate, and Candied Pecans
Recipe from Two Peas and Their Pod
This gorgeous salad is perfect for all of your holiday meals!
Ingredients
For the salad:
- 1 small butternut squash peeled, seeds removed, and chopped into 1/2-inch cubes
- 1 tablespoon olive oil
- Pinch of sea salt
- 1 small bunch Lacinato kale Dino or Tuscan kale, finely chopped
- 1 lb brussels sprouts finely chopped
- 1 cup pomegranate seeds from one large pomegranate
- 1/2 cup candied pecans
- 1/3 cup shredded Parmesan cheese
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic minced
- 2 teaspoons shallot minced
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Place the butternut squash on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Roast the squash for 25-30 minutes, stirring once, or until the squash is tender. Remove from the oven and set aside.
- Place the kale in a large bowl and sprinkle with sea salt. Massage the leaves for for 2-3 minutes, or until they soften and start to wilt. Stir in the chopped brussels sprouts, butternut squash, pomegranate seeds, candied pecans, and Parmesan cheese.
- To make the dressing, whisk together the olive oil, apple cider vinegar, mustard, garlic, and shallot. Season with salt and black pepper, to taste.
- Pour the dressing over the salad and toss well. Serve!