Kale, Squash, Pomegranate, and Spiced Walnut Salad

Kale, Squash, Pomegranate Seeds, and Spiced Nuts Salad

Los Angeles is finally starting to feel like fall – just in time for Thanksgiving. The rain and cooler weather are now perfect for the season’s produce and fall dishes. And they can be just as vibrant and colorful as summer – like this salad of roasted butternut squash, purple kale, pomegranate seeds, and spiced walnuts. Serve this at your Thanksgiving table or any autumn gathering.

Don’t be intimidated by the numerous components, I’ve broken each step down, and most of it can be made ahead of time. I roasted the squash, seeded the pomegranate, washed the kale leaves, and made the spiced nuts the day before. Assembling it took just a few minutes and was made a few hours ahead before serving.

How to Cut, Peel and Cube a Butternut Squash and Keep all Ten Fingers
This post is linked to Butter Believer | Sunday School blog hop and The Healthy Home Economist | Monday Mania.

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Comments

  1. says

    I’m new to using kale at all, but the combination with the sweetness of the squash sounds amazing.

    I’m very intrigued by the cinnamon walnut oil dressing! And cumin, to boot. My family grows walnuts and presses roasted walnut oil, so we will have to take this out for a test drive.

    Great post!

  2. Melanie says

    Hi Lisa,
    I just have to share- I made the kale salad for Thanksgiving and it was a hit. Even my husband loved it.
    thank you again for your push to try new things.

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