Butternut squash and kale salad that’s both beautiful and flavorful! Tossed with pomegranate, toasted sliced almonds, goat cheese and a light dressing!
Well, here we are! It is officially fall.
I woke up the other morning and noticed a handful of golden yellow leaves falling to the ground. Do you remember collecting those when you were younger? I do. Anyway, the morning air has been brisk and wonderful. I’ve been opening our sunroom windows and letting in the afternoon breeze while I work on editing photo for the blog.
Since fall has finally arrived, I’m enjoying all of the seasonal produce. Just the other day I busted into the grocery store after my workout and noticed giant butternuts begging to be added to my shopping cart. A few loops (okay probably 10) around the aisles and I had everything I needed to create this beautiful butternut squash and kale salad. I call it my fall in love with fall salad.
Because fall in love you certainly will.
Can we talk about turmeric for a quick sec?
Doesn’t it seem that turmeric is showing up everywhere? I kind of LOVE it because turmeric is being increasingly researched for its anti-inflammatory properties. A few of you have even asked me if I have any recipes with turmeric and so here we are: A big bomb ass salad with all the goodies.
This salad is an EASY way to include more turmeric in your life. The butternut squash is roasted with garlic and McCormick’s Ground Turmeric — think about the fabulous flavors of yellow rice wrapped around slightly sweet squash. It’s SO good and could easily stand alone as a side dish too.
This salad is all about flavor
While the turmeric roasted butternut squash might just be my favorite thing about the salad, there’s also plenty of other flavors happening thanks to pomegranate, toasted crunchy almonds and tangy, creamy goat cheese. The dressing is one of my favorites because you can make it with pantry staples (apple cider vinegar, olive oil, dijon mustard, etc); it’s slightly milder because of how flavorful the salad itself is, which I think you’ll appreciate.
As always, I’ve got a few notes for you in the recipe section pertaining how to toast almonds and when to add the garnishes. (Don’t worry, I’m setting you up for a successful salad situation!)
Bottom line: This salad NEEDS to be made by YOU! I already know that I’m 100% making it for Thanksgiving this year. So I hope you chop it up and show me your amazing creations by following me on Instagram and tagging #ambitiouskitchen!
- Serves: 4 servings
- Serving size: 1/4th of recipe
- Calories: 280
- Fat: 14.2g
- Saturated fat: 2.5g
- Carbohydrates: 35.8g
- Sugar: 10.3g
- Fiber: 8.8g
- Protein: 8.6g
- For the salad:
- 1 1/2 pound butternut squash, cubed (about 4 cups cubed)
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon McCormick Ground Turmeric
- 1/4 teaspoon salt
- 1 large bunch of Tuscan kale, stemmed and finely chopped (about 6 cups chopped kale)
- 1/3 cup pomegranate seeds
- For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon fresh orange juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoons honey
- Freshly ground salt and pepper, to taste
- For the topping:
- 1/4 cup toasted sliced almonds (can also use a mix of pumpkin & almonds seeds)
- 1/4 cup goat cheese crumbles
- Preheat oven to 350 degrees F. Place cubed butternut squash on baking sheet, drizzle 1 teaspoon olive oil over the top then add garlic, turmeric and salt. Toss to evenly coat the butternut squash with oil and spices. Spread butternut cubes evenly around pan and roast for 20-25 minutes until squash is fork tender.
- While the butternut squash is cooking, chop your kale if you haven’t already and add it to a large bowl. Next prepare your dressing: In a small bowl add the following: olive oil, orange juice, apple cider vinegar, dijon mustard and honey; whisk until smooth. Pour dressing all over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for a few minutes. This helps removed any bitterness from the kale and adds flavor the the leafy green.
- Once butternut squash is done cooking, add it to the kale along with the pomegranate seeds; toss to combine.
- Pour into 4 salad bowls, or 1 large bowl for sharing. Before you serve the salad, top with toasted almonds and goat cheese crumbles. (Tip: Don’t add the goat cheese or almonds until you are ready to eat.)
To make this a full meal: Add 4 oz grilled chicken (or protein of choice!). If you're really hungry and want to skip the meat, just divide the salad into two portions instead of four.
Not into kale? Try arugula or baby spinach!
How to toast sliced almonds: If you’re almonds aren’t already toasted, you can spread them on a small cookie sheet and bake them for 5-6 minutes at 350 degrees F.
TO MAKE VEGAN AND/OR PALEO: Simply leave off the goat cheese and use pure maple syrup instead of honey in the dressing.
This recipe is in partnership with McCormick, a brand I trust. All recipes, text and opinions are my own. Thanks for supporting AK and the brands that help make this site possible.
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