Fall Kale Salad

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  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m
  • Yield: 3-4 people



  • 3 cups kale, choppped
  • 1 small delicata squash, cut and seeds removed
  • 1 tablespoon olive oil
  • 1/2 cup pomegranate seeds
  • 1/4 cup pumpkin seeds


  • 2 tablespoons Trader Joes Orange Muscat Champagne Vinegar
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 teaspoon sugar
  • salt and pepper to taste


  1. Preheat oven to 375*.
  2. Place squash on baking sheet and toss with olive oil, salt and pepper.
  3. Bake for 20 minutes or until tender. Flip half way through baking.
  4. Remove from oven and let cool.
  5. Whisk together dressing ingredients and set aside.
  6. Once squash is cooled, place kale in a bowl and massage with all of the dressing.
  7. Top kale with the cooled squash, pomegranate and pumpkin seeds. Serve at room temperature.

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