Butternut Squash and Pomegranate Kale Salad with Spiced Honey Walnuts

• Vegetarian
• Gluten free

• Produce

  • 1 Butternut squash cut into 1/2-inch pieces (4 cups, small
  • 1 From 1 pomegranate, seeds
  • 6 cups Kale

• Condiments

  • 1 2 tablespoons cup Honey
  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 pinch Cayenne pepper
  • 1/4 tsp Cinnamon
  • 1 pinch Salt
  • 1/8 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1 tbsp Olive oil
  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 1 tbsp Butter, unsalted
  • 4 oz Goat cheese

Found on kristineskitchenblog.com

Description

Ingredients

• 1 small butternut squash cut into ½-inch pieces (4 cups)
• 1 tablespoon olive oil
• salt and pepper
• 1 tablespoon unsalted butter
• 2 tablespoons cup honey
• ¼ teaspoon cinnamon
• pinch of cayenne pepper
• pinch of salt
• 1 cup walnuts
• 2 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons pure maple syrup
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 6 cups washed, chopped kale
• seeds from 1 pomegranate
• 4 ounces goat cheese

Directions

• Preheat oven to 425 degrees F. Place the squash in a 9x13-inch baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine. Roast squash for about 30 minutes, gently stirring every 10 minutes until tender. Remove from oven and let cool.
• Place butter in a small nonstick skillet and melt over low heat. Whisk in the honey, cinnamon, cayenne and salt. Add the walnuts and increase the heat to medium-low. Cook, stirring, for about 5 minutes until nuts are caramelized and lightly toasted. Remove from heat and let cool.
• Combine all dressing ingredients in a bowl and whisk together. (Or combine in a mason jar and shake with the lid on to mix.)
• Place the washed, chopped kale in a large bowl. Add the roasted butternut squash, pomegranate seeds, goat cheese and walnuts. Pour over the dressing and toss gently to combine.