Low FODMAP Kale Salad with Roasted Butternut Squash and Pomegranate
A hearty fall or winter kale salad chock full of sweet, creamy butternut squash & juicy fresh pomegranates. Add a crunch of pumpkin seeds & you have a meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Oven
- Half-sheet baking pan
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Paper towel
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Airtight container
- Grater
- Tongs
- Serving bowl
- Kitchen towel
- Colander
- Salad spinner
Ingredients
- 2 1/2 pounds (1.2 kg) butternut squash, (peeled, seeded and cubed (2.5 cm))
- 1/2 cup (120 ml) garlic-infused olive oil,
- Kosher salt
- Freshly ground black pepper
- 1/2 cup (59 g) raw pumpkin seeds (pepitas)
- 1/4 cup (60 ml) fresh lemon juice
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon pure maple syrup
- 1 1/2 pounds (680 g) Lacinato kale,
- 1 cup (about 100 g) finely grated Parmesan cheese
- 1 cup (174 g) pomegranate seeds
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