Get ready to revolutionize your salad experience with this mouthwatering Crispy Kale Salad with Butternut Squash and Pomegranate! Imagine a dish that perfectly balances crispy, crunchy kale with sweet roasted butternut squash and burst-in-your-mouth pomegranate seeds. This isn't just another boring salad – it's a flavor explosion that will make you fall in love with healthy eating all over again. Perfect for those looking to impress dinner guests or simply treat themselves to a restaurant-quality meal at home!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Kale
- Butternut squash
- Pomegranate seeds
- Olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
- Wash the kale thoroughly and pat completely dry using a clean kitchen towel or paper towels. Remove the tough stems and tear the kale leaves into roughly 2-inch pieces.
- Peel the butternut squash and cut into 1/2-inch cubes. Ensure the cubes are roughly uniform in size for even roasting.
- In a large mixing bowl, toss the butternut squash cubes with 2 tablespoons of olive oil, salt, and black pepper. Spread the squash in a single layer on one of the prepared baking sheets.
- Roast the butternut squash in the preheated oven for 20-25 minutes, turning once halfway through, until the edges are golden brown and the squash is tender.
- In another bowl, toss the kale pieces with remaining olive oil, ensuring each leaf is lightly coated. Spread the kale in a single layer on the second baking sheet.
- Roast the kale in the same oven for 10-12 minutes, watching carefully to prevent burning. The kale should become crispy and slightly darker in color.
- Remove both baking sheets from the oven and let the kale and squash cool for 5 minutes.
- In a large serving bowl, gently combine the crispy kale and roasted butternut squash.
- Sprinkle fresh pomegranate seeds over the salad just before serving. Add an extra pinch of salt and freshly ground black pepper to taste.
- Serve immediately while the kale is still crisp and the squash is warm.
Tips
- Moisture is the Enemy of Crispiness: Make absolutely sure your kale is 100% dry before roasting. Any excess water will steam the kale instead of creating that desired crispy texture.
- Don't Overcrowd the Baking Sheets: Give your kale and squash plenty of space. Overcrowding leads to steaming instead of roasting, which means goodbye crispy texture!
- Watch the Kale Like a Hawk: Kale can go from perfectly crisp to burnt in seconds. Start checking at the 8-minute mark and remove immediately when it reaches a deep green with crispy edges.
- Temperature Matters: A hot oven (425°F) is crucial for achieving that perfect roast. Use an oven thermometer to ensure accuracy.
- Serve Immediately: This salad is best enjoyed right away while the kale is still crisp and the squash is warm. Waiting too long can make the kale soggy.Pro Tip: For an extra flavor boost, try adding a light drizzle of balsamic glaze or a sprinkle of toasted pine nuts just before serving!
Nutrition Facts
Calories: 230kcal
Carbohydrates: 26g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
