It’s that time of year… where every dish gets a hit of roasted squash and pomegranate for instant Fall eats. To be fair, I could eat this dressing with a spoon any time of year but it’s especially fitting during Fall with the maple syrup and apple cider vinegar. I love creamy dressings like this one that can really stand up to hearty kale and make it taste insanely delicious. You can play around with the toppings, I did toasted pecans but candied pecans or walnuts would be legit. Dried cranberries would also be a solid substitute for the pomegranate. This salad tastes better the longer it sits but it doesn’t look as pretty so if you’re making for company prep all the ingredients in advance and toss together before serving.
- 4 cups peeled and cubed butternut squash
- A few tablespoons olive oil
- 1/3 cup pomegranate seeds
- 1/3 cup toasted pecans (candied would be fun too)
- 2-3 heads lacinato kale, chopped, stems removed
- 0.5 cup plain Greek yogurt (I use full fat)
- 2 tablespoons apple cider vinegar
- 0.5 cup Dijon mustard
- 4 tablespoons maple syrup
- 4 tablespoons extra virgin olive oil
- For dressing: combine all ingredients and set aside (you can make more or less depending on how heavily you want salad dressed).
- Preheat oven to 400 degrees F. Toss squash with a few tablespoons olive oil, salt pep. Roasted for 30 minutes or until cooked. Set aside to cool.
- Massage kale in a large bowl with salt for a few minutes. Toss with dressing. Toss in squash, pecans and pomegranate seeds.