Kale, Butternut Squash and Pomegranate Salad - American Institute for Cancer Research
This colorful, nutrient-rich salad is savory but slightly sweet and will become a favorite addition to your Thanksgiving meal.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving bowl
- Spoon
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)
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