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winter salad pomegranate kale

Acorn Squash & Pomegranate Kale Salad

Andrea Toole
A delicious winter salad made with roasted acorn squash, pomegranate seeds, feta and roasted salted pecans. This salad pairs perfectly with my White Wine Pomegranate Vinaigrette!
Prep Time 25 mins
Cook Time 40 mins
Course Main Course, Salad, Side Dish
Cuisine American
Servings 6 as a side

Ingredients
  

  • 2 medium acorn squash
  • Drizzle of olive oil
  • Pinch salt & pepper
  • 1 cup pecans, toasted with a pinch of salt
  • 8 cups chopped kale
  • 1 cup pomegranate arils
  • 4 oz feta cheese, crumbled

White Wine Pomegranate Vinaigrette

  • 1/3 cup white wine vinegar
  • 1/4 cup olive oil
  • 3 tbsp pomegranate juice
  • 1 tsp dijon mustard
  • 2 cloves garlic, minced
  • 1/8 tsp salt
  • Fresh cracked black pepper to taste

Instructions
 

Roast the Acorn Squash

  • Start by roasting the acorn squash. Preheat the oven to 375F and line 2 baking sheets with parchment paper.
    Rinse the acorn squash under cold water to clean the skin.
  • Slice in half lengthwise as shown above. Scoop out the seeds and pulp. (You can save the seeds and roast like pumpkin seeds)
  • Next, slice the squash into half-inch strips horizontally (across the short side) as shown above.
  • Once the acorn squash is sliced, drizzle with some olive oil. You don't need too much here, about 2 tsp worth of oil. Rub in with your fingers to ensure all sides are coated with oil, then add a pinch of salt and pepper and mix together.
  • Arrange the squash pieces between the 2 baking sheets evenly. (We are using 2 baking sheets instead of 1 because we want to avoid overcrowding the pieces or they will steam rather than roast)
  • Bake for 25 minutes, then remove from the oven and flip each piece over. Return to the oven for an additional 15-18 minutes until each side is golden and soft when pierced with a fork. The skin is edible and it will be soft enough to eat. I like to leave it on, but you can peel it off if you'd like. Cut each piece in half through the middle. Set aside to cool.

Roast the Pecans

  • Place the pecans on a baking sheet. Roast them in the oven for 5 minutes at the same temperature as before until they are roasted and fragrant. Once out of the oven sprinkle with a pinch of salt and set aside to cool.

Make the Salad

  • Add the chopped kale to a large bowl and drizzle with about 1 tsp of olive oil and a pinch of salt. Massage the kale with your hands for about 30 seconds-1 minute until the leave appears to have a deeper green colour and they are more tender.
  • Top with the pecans, acorn squash pieces, pomegranate seeds and crumbled feta cheese.

Make the Vinaigrette

  • Combine all vinaigrette ingredients in a small mixing bowl and whisk together. Set aside.
  • Either mix the vinaigrette into the salad or serve on the side if you anticipate leftovers. Enjoy!

Notes

  • Store refrigerated in an airtight container for 4-5 days without the vinaigrette mixed in.
  • Stored in the refrigerator, the vinaigrette will keep for up to 1 week. The olive oil will harden in the fridge. Allow the vinaigrette to sit at room temperate for 30 minutes before serving for the oil to liquefy again.
  • Freeze the leftover pomegranate juice if you don't plan to use it right away.
 
 
Keyword acorn squash, kale salad, side salad, squash