- 4 servings
- prep time:15 min
You can toss this salad with the vinaigrette and serve it right away, or refrigerate it overnight to allow the flavors to meld and the kale to soften.
2 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
3 cups trimmed and thinly sliced kale (ribs removed)
1 cup roasted cubed butternut squash (see *Tips below)
1/4 cup crumbled blue cheese
1/4 cup pomegranate seeds
1. Make the vinaigrette: Combine all of the vinaigrette ingredients in a jar, seal with a lid and shake to combine. Set aside.
2. Make the salad: In a large bowl, toss together the kale, squash and blue cheese. Toss with the vinaigrette. Divide the salad among serving bowls and sprinkle with pomegranate seeds before serving.
*To roast the squash: Preheat the oven to 400 degrees F. Cut, seed and peel your butternut squash. Carefully cut the squash crosswise into 3/4-inch slices, and then cut those slices into cubes. Lightly coat the squash with olive oil and a big pinch of salt. Spread squash evenly on a baking sheet lined with parchment paper. Roast for 10 to 15 minutes, then turn cubes over and roast or an additional 10 to 15 minutes or until tender.