1 1/2 pound butternut squash, cubed (about 4 cups cubed)
1 teaspoon olive oil
3 cloves garlic, minced
1/2 teaspoon McCormick Ground Turmeric
1/4 teaspoon salt
1 large bunch of Tuscan kale, stemmed and finely chopped (about 6 cups chopped kale)
1/3 cup pomegranate seeds
2 tablespoons olive oil
1 tablespoon fresh orange juice
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1 teaspoons honey
Freshly ground salt and pepper, to taste
1/4 cup toasted sliced almonds (can also use a mix of pumpkin & almonds seeds)
1/4 cup goat cheese crumbles


1.Preheat oven to 350 degrees F. Place cubed butternut squash on baking sheet, drizzle 1 teaspoon olive oil over the top then add garlic, turmeric and salt. Toss to evenly coat the butternut squash with oil and spices. Spread butternut cubes evenly around pan and roast for 20-25 minutes until squash is fork tender.
2.While the butternut squash is cooking, chop your kale if you haven’t already and add it to a large bowl.
3.Next prepare your dressing: In a small bowl add the following: olive oil, orange juice, apple cider vinegar, dijon mustard and honey; whisk until smooth.
4.Pour dressing all over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for a few minutes. This helps removed any bitterness from the kale and adds flavor the the leafy green.
5.Once butternut squash is done cooking, add it to the kale along with the pomegranate seeds; toss to combine.
6.Pour into 4 salad bowls, or 1 large bowl for sharing. Before you serve the salad, top with toasted almonds and goat cheese crumbles. (Tip: Don’t add the goat cheese or almonds until you are ready to eat.)

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