Kale Salad with Squash and Pomegranate Seeds

This salad highlights the varied flavors of the fall season with butternut squash, quinoa, and kale.

Recipe and Photography by Mackenzie Piccaretto

(Serves 2–4)


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


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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