This recipe is a fun little part of my healthy holiday menu post. See the first post here.

Kale Salad with Roasted Squash, Bacon + Pomegranate Seeds With Herby Dressing

Makes 6-8 servings

Notes: Everything can be made ahead of time in this salad, making it ideal for parties. The dressing and pomegranate seeds can be done 2 days before, the bacon and squash cooking can be done 1 day before, and the kale can be washed and chopped. I highly recommend adding the dressing the morning of the party, to give it time to soften the kale a bit. 

2 heads purple kale, washed, stems removed and chopped

1/2 pomegranate, seeds removed

4-6 slices nitrate free bacon (I used Met Market’s house uncured bacon here)

1 delicata squash (or pre-cut butternut squash)

pea sprouts (optional)

toasted pumpkin seeds (optional) (I love the Trader Joe’s pumpkin spiced seeds for salads, or you can make your own @ 325 for 10-15 minutes)

dressing:

1 cup parsley (leaves only)

1 package basil (leaves only)

½ package chives

½ package tarragon (leaves only)

½ cup olive oil

2-3 tablespoons red wine vinegar

2 tablespoons Dijon

1 tablespoon maple syrup

sea salt and pepper to taste

For the dressing:

Combine all ingredients in a blender and blend until smooth. Set aside.

For the salad:

Preheat oven to 400 and line a baking sheet with parchment paper. Slice ends off the delicata squash, then cut in half.

Cut each half, in half, lengthwise and scoop out the seeds with a spoon. Slice into ½ inch half-moon pieces and place on baking sheet. Drizzle with olive oil and sprinkle with sea salt and pepper and toss well to coat all the squash pieces. Roast for 20-25 minutes, stirring around after 15 minutes.

In the meantime cook the bacon in a cast iron skillet, set to medium-high heat. Flip halfway and remove when crisped and set aside. Wash and prep kale and tear it into bite sized pieces. Pour dressing over kale in a large bowl and use your hands to rub each leaf until all are well coated.

Crumble bacon, and scatter warm squash, pomegranate seeds, pumpkin seeds, pea sprouts and any extra chopped herbs over the top of the kale to serve. Optional to sprinkle with feta, parmesan or crumbled goat cheese.

Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!

Double psst- did you know you can download a free 3 day sample of the current Fall Meal Plan here? Grab it now!