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Butternut Squash and Pomegranate Kale Salad with Spiced Honey Walnuts

One bite of this Butternut Squash and Pomegranate Kale Salad with Spiced Honey Walnuts and you'll be addicted.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 6 servings
Calories: 383kcal


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


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.


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.


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 only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com