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Kale Maple Pomegranate Salad

Cook Time
40 minutes
4 g
Total Fat
14 g
Saturated Fat
2 g
25 g
Dietary Fiber
4 g


  • 1 butternut squash
  • 4 garlic cloves, minced
  • 3 tbsp extra virgin olive oil
  • 3 tbsp poppy seeds
  • 1/2 cup pomegranate seeds
  • 2 cups kale, shredded
  • 1 shallot, sliced
  • 1/2 lemon, juice and zest
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup
  • 1 tsp Dijon mustard
  • kosher salt


  1. Preheat oven to 400 degrees.
  2. Peel squash, cut in half, remove seeds, and dice into cubes.
  3. Toss with 1 tablespoon of extra virgin olive oil, minced garlic, poppy seeds, and kosher salt (to taste).
  4. Place on a parchment-lined pan. Roast until tender, about 30 minutes.
  5. While squash is roasting, shred kale into thin strips.
  6. Put kale in a bowl. Add lemon juice and salt and toss well. Set aside.
  7. In a separate bowl, make dressing by whisking together 2 tablespoons of extra virgin olive oil, apple cider vinegar, a pinch of kosher salt, maple syrup, and dijon mustard.
  8. Pour over kale, toss well to coat kale.
  9. Remove squash from oven and let cool for 5 to 10 minutes.
  10. Add to kale and mix.
  11. Toss with sliced shallot and pomegranate seeds. Garnish with lemon zest and serve.

Tags: Dinner, Recipes, Lunch

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