Butternut pomegranate salad

I’m sure I’ve posted many a kale salad like this before…I bet I could make it blindfolded.

It’s basically a version of the grain salad I make every day but swapping in roasted butternut squash for the grain and pomegranate arils for the cranberries.

Can you see the formula?

Green – kale
Carb – squash
Cheese – chevre
Nut – caramelized pecans
Sweet – pomegranate
Dressing – champagne vinaigrette

That’s it, that’s the formula.

I also added chickpeas because I had some leftover and figured we could use more carbs anyway.

I feel like I am roasting squash on a continuous basis as soon as October hits. The countertop is never without a gourd of some kind – sometimes a few at once! Right now I have another butternut and a spaghetti squash in waiting…it’s truly the best thing about fall!

The key is plenty of olive oil and salt. Then I roast them at 375 degrees F until they are just starting to get that lovely bronzed char on top. Then I crank the heat to broil for 1-2 minutes before taking them out.

Perfection.

I spent a while on this pomegranate! I swear the thing was 2 pounds! I have never seen such a big one!

I was smart and wore a black shirt (and an apron) this time. But I also did it in a bowl of water in the sink, which is definitely the easiest way that I know of. Still took forever…

This is the goat cheese I used. Skyhill Farms’ most redeeming quality is that it’s in a tub that is easy to open and store and I don’t feel like I lose half the cheese in the wrapper (I’m looking at you Laura Chenel…). Of course the cheese is very good (and local) too! I haven’t tried any other flavors aside from the plain, but they have several unique combos (like honey chipotle).

Butternut and pomegranate salad

Ingredients:

• 2 bunches of kale, de-stemmed and chopped
• 1 butternut squash, skin removed, cubed, roasted
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/3 cup pomegranate arils
• 1 cup caramelized pecans
• 4-5 oz goat cheese
• [optional] 1/2 cup chickpeas
• champagne vinaigrette (recipe below)

Champagne vinaigrette

• 1/3 cup olive oil
• 2 tbsp champagne vinegar
• 1 tsp mustard
• 1/2 tsp salt
• fresh pepper (to taste)

Directions:

Pre-heat the oven to 375 degrees F.

Toss cubed butternut squash flesh in olive oil and salt. Roast on a greased baking sheet for ~ 30 minutes (or until it starts getting brown on top). Broil for 1-2 minutes keeping an eye on it so it doesn’t burn (ovens settings are very different).

While the squash is cooking, prep the dressing and massage it into the chopped kale in a large salad bowl. Really massage every leaf so it starts to break down.

Once the squash is done, add it to the kale, along with the pom arils (and chickpeas if using).

Before serving, top with crumbled chevre and candied pecans.

SO GOOD.

I served it with bread on the side.

My kids are pomegranate OBSESSED so I knew this would be an easy win for dinner. Actually they are pretty smitten with candied nuts and roasted squash as well so the fact that it was a slam dunk for the whole fam was no surprise.

That said, this salad is truly the product of a very simple formula, and can easily be remixed with equal success a number of ways…

All you have to do is stick to the formula -green, carb, cheese, nut, sweet, dressing. Carb is a loose terms for anything from grains (rice/farro/x/y/z) to sweet potatoes or croutons. The cheese options are as limitless as the aisle of the grocery store as are the nuts. Don’t like pecans, use walnuts. The sweet is the most optional of the list – but it is definitely nice to have it as a contrast. Bonus points if it’s crunchy. And of course you can always add more veggies in as well!

Oh and don’t forget the dressing! Even if it’s just olive oil and salt and pepper! Although I’m partial to a vinaigrette because I think acidity brings out the best in most salads.

Here are some other combos to get your mind going…

• kale, farro, dried cranberries, candied walnuts, feta, lemon miso vinaigrette (aka my GO-TO lunch)
• spinach, barley, apples, feta, almonds, lemon vinaigrette
• kale, sweet potatoes, black beans, pepitas, lime vinaigrette
• kale, roasted carrots, quinoa, feta, pistachios, golden raisins, lemon vinaigrette
• spinach, quinoa, pear, pecorino, candied walnuts, champagne vinagrette
• kale, brown rice, lentils, halloumi, dried apricots, olive oil

Ok, I could go on and on…but for now…enjoy this one 🙂