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Autumn Kale, Roasted Squash + Pomegranate Salad

  • Author: Kristin Dovbniak
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 28 minute
  • Yield: 4 servings


1 batch massaged kale
1 delicata squash
oil as needed
salt as needed
1/2 cup pomegranate seeds
1/2 cup chopped pecans
1/3 cup crumbled goat cheese
1 batch honey orange cinnamon dressing (below)

Honey orange cinnamon dressing
1/3 cup olive or avocado oil
2 tbsp orange juice
2 tbsp white balsamic vinegar
2 tbsp honey (to taste- add more for a sweeter dressing)
1 tsp dijon mustard
1/4 tsp cinnamon
1/4 tsp cumin
pinch sea salt


Roasted Squash

1. Preheat oven to 375.

2. Spread squash on sheet pan, drizzle with oil and sprinkle with sea salt. Roast for 20-25 minutes, flipping once, until soft on the inside and golden on the outside


1. Whisk or blend all ingredients together well. Use immediately or whisk again before using over kale.

Massaged Kale

1. Place kale in a large bowl. Toss with dressing. Massage with hands until it begins to wilt. Taste for seasoning.

To Assemble

1. Fill bowl with massaged kale.

2. Arrange squash, pomegranate, pecans and goat cheese. Toss before serving.