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Best Harvest Kale Salad with Roasted Squash & Pomegranate

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A hearty and flavorful kale salad featuring roasted butternut squash, pomegranate seeds, and a tangy maple-tahini dressing. This budget-friendly, make-ahead salad is perfect for fall and pleases even picky eaters.

Ingredients

Scale
  • 1 large bunch curly kale (about 8–10 ounces), stems removed and leaves torn into bite-sized pieces
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into 1/2-inch pieces
  • 1/2 cup pomegranate seeds (from about 1 large pomegranate)
  • 1/3 cup toasted pepitas (pumpkin seeds) or chopped pecans
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons olive oil for roasting the squash
  • Salt and black pepper to taste
  • 1/4 cup tahini (stirred well)
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 1 small garlic clove, minced or grated
  • 1/4 teaspoon salt
  • 3–4 tablespoons warm water, to thin the dressing

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1/2-inch cubes. Toss with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool.
  2. While squash roasts, wash and dry the kale. Remove stems and tear leaves into bite-sized pieces. Place in a large bowl. Drizzle with about 1 tablespoon olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes until it becomes soft and silky.
  3. In a small bowl or jar, combine tahini, maple syrup, apple cider vinegar, lemon juice, minced garlic, and salt. Whisk or shake until smooth. Gradually add warm water, 1 tablespoon at a time, until the dressing is pourable but still thick. Adjust seasoning to taste.
  4. Pour about half the dressing over the massaged kale and toss well. Add the cooled roasted squash, pomegranate seeds, toasted pepitas, and feta (if using). Drizzle with more dressing to taste and toss gently. Reserve some pomegranate seeds and pepitas for topping.
  5. Let the salad rest for 5-10 minutes before serving to allow flavors to meld. If serving later, keep dressing on the side and add just before serving.

Notes

Massaging the kale is essential for tenderness. The salad gets better after sitting in the fridge for a day. Store dressing separately if making ahead. For a vegan version, skip the feta. To toast pepitas, heat in a dry skillet over medium heat for 2-3 minutes until fragrant.

Nutrition

Keywords: kale salad, harvest salad, roasted squash, pomegranate, fall salad, maple tahini dressing, healthy salad, gluten-free, vegetarian

Find it online: https://jollyfork.com/best-harvest-kale-salad-with-roasted-squash-and-pomegranate/