This delicious warming vegetarian salad is healthy, colorful, and flavorsome with just the right amount of crunch, softness and crispy textures. The sharp, sweet edge from the pomegranates and warming butternut squash makes it the ideal cold winter day go-to when you want a hearty, healthy recipe without a heavy, carb-rich meal. 

Nutritionists say you should eat 30 different types of vegetables, fruits and herbs each week. This one ticks a good few off your list, and is packed full of superfood goodness! 

The butternut squash is roasted with anti-inflammatory super-herb turmeric, and garlic, for immune-boosting powers. Plus, kale is one of the most nutrient-dense foods out there. It’s loaded with important vitamins, minerals and antioxidants your body needs to thrive, including vitamins A, C and K by the truckload. 

If you’re really hungry or want to ramp up the portion size for dinner, top with chicken, salmon, prawns or tofu. 

On its own, or accompanied with your protein of choice, this delicious salad might just be the ideal January weekday lunch going. 

Ingredient

For The Salad: 

1 ½ 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 

For The Dressing: 

2 tablespoons olive oil 

1 tablespoon fresh orange juice 

1 tablespoon apple cider vinegar 

1 teaspoon Dijon mustard 

1 teaspoon of honey 

Freshly ground salt and pepper, to taste 

For The Topping: 

1/4 cup toasted sliced almonds (can also use a mix of pumpkin & almonds seeds) 

1/4 cup goat cheese crumbles 

Expert Tips: 

Make your salad ahead of time, and top with goat’s cheese and almonds once you’re ready to serve. 

Not keen on kale? Swap it for arugula or baby spinach. 

How to toast sliced almonds: If your almonds aren’t already toasted, you can spread them on a small cookie sheet and bake them for 5-6 minutes at 350℉. 

To make this vegan or paleo, simply leave off the goat cheese and use pure maple syrup instead of honey in the dressing. 

How to make it

Prep Time: 10 minutes 

Cook Time: 25 minutes 

Total Time: 35 minutes 

Serves: 4 

Method 

1. Preheat oven to 350℉. Place cubed butternut squash on baking sheet, drizzle one 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 remove any bitterness from the kale and adds flavor to 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 four salad bowls or one large bowl for sharing. Before you serve the salad, top with toasted almonds and goat cheese crumbles. (Tip: Don’t add goat’s cheese or almonds until you are ready to eat.)