Kale Salad with Butternut Squash Pomegranate and Pumpkin Seeds recipes
Ingredients
- 1 large butternut squash (about 3 pounds), peeled cut into 3/4" cubes
- 1/2 cup, plus 4 teaspoons extra-virgin olive oil, divided
- kosher salt
- freshly ground black pepper
- 1 whole head garlic
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 2 teaspoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped shallot
- 1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
- 1 cup finely grated Parmesan cheese (1 1/2 ounces)
- 1 cup pomegranate seeds (from 1 large pomegranate)
Instructions
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