"Sweet caramelized cubes of butternut squash, crunchy toasted pumpkin seeds, juicy pomegranate arils, and a silky garlic dressing. It's simple enough for a Thanksgiving side dish, yet hearty and fresh enough for weekday lunches. Tips and FAQs for a better butternut-kale salad What kind of kale should I use? Stick with Tuscan (lacinato) kale."
"What makes the roasted garlic vinaigrette special? An entire head of slow-roasted garlic adds earthy, sweet depth to the dressing-perfect for kale, arugula, or any hearty green. Make extra; it keeps in the fridge for at least 3 days. Can I make ingredient swaps? Definitely. This recipe is endlessly adaptable. Replace the pomegranate seeds with dried cranberries, golden raisins, or a chopped pear."
Kale salad combines roasted butternut squash, toasted pumpkin seeds (pepitas), pomegranate arils, and a silky roasted-garlic vinaigrette for balanced sweet, savory, and crunchy textures. Use Tuscan (lacinato) kale, remove stems, slice leaves thinly, and massage with dressing to soften and deepen flavor. Roast a whole head of garlic slowly for an earthy, sweet dressing; the dressing keeps refrigerated at least three days. The recipe is adaptable: swap pomegranate with dried fruit or pear, change nuts, or substitute cheeses and add proteins like chickpeas or chicken. Roast squash and garlic ahead, prep kale, and toss 30 minutes before serving.
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