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Kale Salad with Squash and Pomegranate Seeds

This salad highlights the varied flavors of the fall season with butternut squash, quinoa, and kale.
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Recipe and Photography by Mackenzie Piccaretto

(Serves 2–4)

INGREDIENTS

4 cups butternut squash, peeled and cut into cubes
½ cup quinoa, rinsed
4 cups kale, destemmed and chopped
½ large red or yellow onion, thinly sliced
½ cup pomegranate seeds

PREPARATION

Heat oven to 400°F. Toss squash cubes with sea salt and olive oil until coated. Spread evenly on a sheet pan and cook for about 30 minutes. Check halfway and toss to prevent burning.

Combine quinoa with 1 cup of water and a pinch of salt in a small pot and bring to a boil. Lower the heat, cover and simmer for 15 minutes, until tender and water is absorbed. Fluff gently with a fork to release steam and avoid overcooking.

In a medium pan, sauté kale on medium heat with a little olive oil and salt, until wilted and soft (3–5 minutes).

Sauté onion over low heat for 10–15 minutes with a little olive oil and salt. Add an optional splash of maple syrup or honey to sweeten and help with caramelization.

Combine squash, kale, onions and quinoa in a large bowl. Toss with the honey-mustard dressing and sprinkle pomegranate seeds on top.

Mackenzie Piccarreto is an integrative Health coach, the founder of Mackenzie’s Table and an all-around wellness geek. She believes that eating healthy doesn’t have to be difficult or boring—and that dark chocolate is absolutely necessary for good health.

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