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Butternut Squash and Pomegranate Kale Salad with Spiced Honey Walnuts

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One bite of this Butternut Squash and Pomegranate Kale Salad with Spiced Honey Walnuts and you’ll be addicted.

How’s that for a recipe title? It may be long, but every word in that title is absolutely necessary. Right down to the spiced honey walnuts. Mmmmm.

I thought I was done posting recipes that you might want to make for Thanksgiving, but then I made this salad and knew you had to have the recipe right away. Whether you make this salad for a Thanksgiving side dish, Christmas, or simply lunch one day, I know you’ll love it as much as we do! I’m planning to make it again for Christmas dinner, if not before.

I photographed this salad yesterday, when it was dark, gloomy and rainy outside. Which was perfect because then we got to enjoy this salad with our Sunday dinner of apple and butternut squash soup and homemade rolls. <– Right there I linked to a few of my favorite recipes, both of which we make over and over this time of year.

The flavors of this healthy kale salad are those that we crave during fall and winter. Kale salads are some of my favorites because they keep well for a few days in the refrigerator. I’ve included make ahead instructions for this salad in the recipe below, in case you want to make it for weekday lunches or get a head start on your holiday meal prep.

Let’s talk about the parts of this Butternut Squash and Pomegranate Kale Salad. First, the butternut squash. You’ll roast your squash until it’s soft and slightly caramelized on some of the edges. With a sprinkle of salt and pepper, it’s perfection. Roasted butternut squash is also a delicious side-dish.

Then there’s the fresh kale and pomegranate seeds. The pomegranate seeds add a little crunch and a sweet-tart bite.

The spiced honey walnuts are my favorite part of this salad. They take less than 10 minutes to make, and are highly addictive! I had to eat a few warm from the pan, and I know you’ll want to do the same. ;).  Keep the heat low in your pan and watch the walnuts closely so you do not burn them.

Learn how to wash kale and store it for maximum freshness. It will save you time!

For a simple maple vinaigrette dressing, combine pure maple syrup, apple cider vinegar and olive oil. It takes just a minute and you can even make extra to save for salads later in the week.

The finishing touch on this salad is creamy, tangy goat cheese. Yum!

Butternut Squash and Pomegranate Kale Salad with Spiced Honey Walnuts

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One bite of this Butternut Squash and Pomegranate Kale Salad with Spiced Honey Walnuts and you'll be addicted.

Course Salad, Side Dish

Cuisine American

Keyword butternut squash salad, kale salad, spiced walnuts, Thanksgiving

Prep Time25 mins

Cook Time30 mins

Total Time55 mins

Servings 6 servings

Calories 383kcal

Cook ModePrevent your screen from going dark

Ingredients

For the butternut squash:

• ▢ 4 cups butternut squash (cut into ½-inch pieces, 1 small squash)
• ▢ 1 tablespoon olive oil
• ▢ salt and pepper

For the honey spiced walnuts:

• ▢ 1 tablespoon unsalted butter
• ▢ 2 tablespoons honey
• ▢ ¼ teaspoon cinnamon
• ▢ 1 pinch cayenne pepper
• ▢ 1 pinch salt
• ▢ 1 cup walnuts

For the maple dressing:

• ▢ 2 tablespoons extra virgin olive oil
• ▢ 2 tablespoons apple cider vinegar
• ▢ 2 tablespoons pure maple syrup
• ▢ 1/8 teaspoon salt
• ▢ 1/8 teaspoon black pepper

For the salad:

• ▢ 6 cups chopped kale
• ▢ 1/2 cup pomegranate arils
• ▢ 4 ounces goat cheese

Instructions 

Roast the butternut squash:

• Preheat oven to 425 degrees F. Place the squash in a 9x13-inch baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine. Roast squash for about 30 minutes, gently stirring every 10 minutes until tender. Remove from oven and let cool.

Make the spiced honey walnuts:

• Place butter in a small nonstick skillet and melt over low heat. Whisk in the honey, cinnamon, cayenne and salt. Add the walnuts and increase the heat to medium-low. Cook, stirring, for about 5 minutes until nuts are caramelized and lightly toasted. Remove from heat and let cool.

Make the maple dressing:

• Combine all dressing ingredients in a bowl and whisk together. (Or combine in a mason jar and shake with the lid on to mix.)

Assemble the salad:

• Place the washed, chopped kale in a large bowl. Add the roasted butternut squash, pomegranate seeds, goat cheese and walnuts. Pour over the dressing and toss gently to combine.

Notes

Salad can be served immediately or made up to 1 day ahead. If making ahead, wait and add the goat cheese and honey spiced walnuts right before serving. You can make the honey spiced nuts ahead of time, let them cool, and then store in an airtight bag until ready to use. The kale will stay fresh in the dressing for 1-2 days, and it will soften over time once dressed.

Nutrition

Serving: 1/6 recipe | Calories: 383kcal | Carbohydrates: 32g | Protein: 11g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 156mg | Potassium: 791mg | Fiber: 4g | Sugar: 14g | Vitamin A: 16870IU | Vitamin C: 101.6mg | Calcium: 198mg | Iron: 2.6mg

Nutrition information is an estimate.

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