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Kale Salad With Squash, Pomegranate Seeds, and Toasted Hazelnuts

Hearty Kale Salad With Kabocha Squash, Pomegranate Seeds, And Toasted Hazelnuts

New Year’s diet, meet your new favorite food: kale! And actually, this hearty green is one tasty chew, as you can tell from this chunky salad filled with roasted squash, toasted hazelnuts, and tart pomegranate seeds.

What You’ll Need

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  • bunch curly kale (stems removed and discarded, torn into bite sized pieces, washed, and spun dry)  ( 1 Large )
  • kabocha squash (Japanese pumpkin), halved and seeded and cut into 1.5 inch pieces  ( 1 Small )
  • Olive oil (divided into 1 tbsp and 3 tbsp)  ( 4 tablespoons )
  • pomegranate seeds  ( 3/4 cups )
  • Skinned hazelnuts  ( 1/2 cup )
  • dijon mustard  ( 1 teaspoon )
  • lemon juice  ( 2 tablespoons )
  • maple syrup  ( 1 teaspoon )
  • sea salt  ( 1/4 teaspoon )
  • Black pepper (to taste) 
Ready to make? Find out how on Food52