Hearty Kale Salad With Kabocha Squash, Pomegranate

Name: Hearty Kale Salad With Kabocha Squash, Pomegranate Seeds, And Toasted Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Large bunch curly kale, stems removed and discarded, torn into bite sized pieces, washed, and spun dry; 1 Small kabocha squash (Japanese pumpkin), halved and seeded and cut into 1.5 inch pieces; 4 tablespoons Olive oil, divided into 1 tbsp and 3 tbsp; 3/4 cup Pomegranate seeds; 1/2 cup Skinned hazelnuts; 1 teaspoon Dijon mustard; 2 tablespoons Lemon juice; 1 teaspoon Maple syrup; 1/4 teaspoon Sea salt; Black pepper to taste

Servings: persons

1
["Preheat the oven to 375 degrees. Toss the squash in 1 tbsp olive oil and season with salt and pepper on a baking sheet. Roast for 30-35 minutes, or until golden, stopping halfway through to stir.", "While squash is roasting, place the hazelnuts in a shallow baking dish (or a pie pan) and toast in the oven for 4-6 minutes, or until they are golden. Check them frequently and remove them the moment they start to get brown. Once they've cooled a little, chop them roughly and set aside.", "Whisk together the remaining olive oil, mustard, lemon, maple syrup, sea salt, and pepper. Pour 3 tbsp over the kale to begin with, and ""massage"" the kale well with your hands, till it's coated in the dressing and taking on a soft, almost wilted texture. Add the remaining dressing as needed and according to tastes. Add pomegranate seeds and hazelnuts.", "Once the squash has finished cooking and has cooled for 10-15 minutes, add it to the salad and serve."]

151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Large bunch curly kale, stems removed and discarded, torn into bite sized pieces, washed, and spun dry, 1 Small kabocha squash (Japanese pumpkin), halved and seeded and cut into 1.5 inch pieces, 4 tablespoons Olive oil, divided into 1 tbsp and 3 tbsp, 3/4 cup Pomegranate seeds, and more.

Yes, Hearty Kale Salad With Kabocha Squash, Pomegranate Seeds, And Toasted Hazelnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hearty Kale Salad With Kabocha Squash, Pomegranate Seeds, And Toasted Hazelnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions