Butternut Squash And Kale Salad With Pomegranate Goat Cheese Almonds

Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds + Goat Cheese
Well, here we have been! It is officially fall.
I actually woke up another morning hours and noticed a small number of golden yellow leaves falling to the ground. Do you remember collecting those if you had been younger? I really do. In any case, the morning atmosphere continues to be brisk and amazing. I've been starting our sunroom windows and letting in the afternoon air flow while I work on editing and enhancing photo for the blog.
This post is in partnership with McCormick Spices.
Since fall has finally arrived, I'm enjoying all of the seasonal produce. Simply the other day I busted in to the grocery store after my workout and noticed giant butternuts begging to become added to my shopping cart software. Several loops (okay probably 0) throughout the aisles and I experienced everything I needed to develop this gorgeous butternut squash and kale salad. I contact it my fall in love with fall salad.
Because fall in like you should.
Can we discuss turmeric for an instant sec?
Doesn't it seem that turmeric is usually turning up everywhere? I sort of Think it’s great because turmeric has been increasingly researched for its anti-inflammatory properties. Some of you have even asked me easily have any quality recipes with turmeric therefore here we have been: A huge bomb ass salad with all the current goodies.
This salad is an EASY way to include more turmeric in your life. The butternut squash is usually roasted with garlic and McCormick's Surface Turmeric - think about the fantastic flavors of yellow rice covered around slightly sweet squash. It's So excellent and could easily stand alone as a side dish too.
This salad is focused on flavor
5.0 from reviews
Carbohydrates: 35.8g
Sugar: 0.3g
Dietary fiber: 8.8g
Protein: 8.6g
Formula type: Salad, Food Prep, Lunch, Dinner, Gluten Free, Dairy products Free of charge, Vegan Friendly, Grain Free
Prep time:
0 mins
Cook period:
25 mins
Total time:
35 mins
Ingredients


/2 pound butternut squash, cubed (about 4 cups cubed)
teaspoon olive oil
3 cloves garlic, minced
/4 teaspoon salt
large bunch of Tuscan kale, stemmed and finely cut (about 6 mugs chopped kale)
/3 cup pomegranate seeds
teaspoon dijon mustard
For the topping:
/4 cup toasted sliced almonds (may also use a mix of pumpkin & almonds seeds)
/4 cup goat cheese crumbles
Instructions
Preheat oven to 350 levels F. Place cubed butternut squash on cooking sheet, drizzle teaspoon essential olive oil over the top then add garlic, turmeric and sodium. Toss to consistently layer the butternut squash with essential oil and spices. Pass on butternut cubes evenly around pan and roast for 20-25 minutes until squash is fork tender.
While the butternut squash is cooking, chop your kale if you haven't already and add it to a large bowl. Next ready your dressing: In a little bowl add the following: olive oil, orange juice, apple cider vinegar, dijon mustard and honey; whisk until easy. Pour dressing all around the chopped kale and use your (clean) hands to carefully massage the dressing into the kale for a few minutes. This can help eliminated any bitterness through the kale and provides flavor the the leafy green.
Once butternut squash is done cooking, add more it to the kale combined with the pomegranate seed products; toss to mix.
Pour into 4 salad bowls, or large bowl for sharing. Before you decide to serve the salad, top with toasted almonds and goat mozzarella cheese crumbles. (Suggestion: Don't add the goat parmesan cheese or almonds unless you will be ready to eat.)
TO MAKE IN ADVANCE: Salad can be made a day in advance. Just top with almonds and goat cheese once prepared to serve.
To make this a complete food: Add 4 oz grilled poultry (or protein of preference!). If you're really hungry and need to skip the meat, just divide the salad into two portions instead of four.
Not really into kale? Try arugula or baby spinach!
How exactly to toast sliced almonds: If you are almonds aren't already toasted, you can spread them about a little cookie sheet and bake them for 5-6 a few minutes at 350 levels F.
chocolate cakes /OR PALEO: Simply keep from the goat parmesan cheese and use pure maple syrup instead of honey within the dressing.
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