Kale, Butternut Squash and Pomegranate Salad - American Institute for Cancer Research

Ingredients

• 1 large butternut squash (about 3 pounds), peeled cut into 3/4" cubes
• 1/4 cup olive oil, divided
• 5 cloves garlic
• 1/2 tsp. turmeric
• 1/4 tsp. salt
• tsp. Freshly ground black pepper
• 1/2 cup chopped walnuts (can also sub pumpkin seeds or sliced almonds)
• 2 large bunches (about 2 lbs total) Tuscan kale, stemmed and thinly sliced
• 1/4 cup fresh lemon juice (from 1 large lemon), divided
• Sea salt
• 1 Tbsp. apple cider vinegar
• 1 tsp. pure maple syrup
• 1 Tbsp. Dijon mustard
• 1 shallot, finely chopped
• 1 cup pomegranate seeds (from 1 large pomegranate)