Warm Kale Squash Salad with Rosemary Vinaigrette
A simple yet hearty and delicious warming salad with rosemary vinaigrette. Vegan, paleo, dairy-free, gluten-free recipe
Ingredients
Kale Squash Salad
- 1 butternut squash, peeled and cubed
- 1 bunch kale, washed and cut into smaller pieces I use curly kale
- 1/4 cup raw pumpkin seeds
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries *optional. may replace with pomegranate seeds
- 1/2+1/2 tbsp fresh or dried rosemary
- 1 sprig rosemary optional
- 1 tbsp extra virgin olive oil
Rosemary Vinaigrette
- 2 sprigs fresh rosemary
- 1 clove garlic
- 1/2 tsp sea salt
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
- 1 salt and pepper, to taste
Instructions
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Preheat the over to 400F. Places the chopped butternut squash on a pan and toss with the olive oil, 1/2 tbsp rosemary, salt and pepper. Roast for 20 minutes, checked and tossing halfway through.
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While the squash is roasting, make the vinaigrette. Place the rosemary, salt, and garlic in the mortar bowl. Use the pestle to crush the garlic and rosemary and mash them together.
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Slowly add the lemon juice and olive oil and continue to mash.
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Transfer the dressing to a large pan and heat over medium. Add the kale, rosemary, salt and pepper and sauté a few minutes, until the kale is bright green and soft.
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Turn off the heat and add the pecans, pumpkin seeds, and dried cranberries if using. Toss the ingredients together while the pan is still warm. The squash should be just about ready, so add that to the pan and toss all the ingredients together.
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Transfer to plates and serve.
Recipe Notes
If using fresh pomegranate seeds, top with these at the end. I also sometimes add some sliced avocado at the end if I'm eating this as my meal.