We are so excited about the holiday season and are pulling out all of our festive holiday recipes. Today I’m sharing with you my warm acorn squash and pomegranate salad. It is the perfect salad to serve alongside your holiday dinner or as the main course. The acorn squash slowly roasts to give it a soft and tender bite, and the pomegranate seeds add crunch and a sweet and tart flavor. I love serving this salad warm making it perfect for the change of season.
Acorn squash and pomegranate salad
Ingredients
- 1- 2 bunches kale, center ribs removed and torn into small pieces (6-8 cups)
- 1 delicata squash, de-seeded and cut into half-moons
- arils from one pomegranate (about 1 cup)
- 1/2 white onion thinly sliced
- 2 tablespoons olive oil
- ½ teaspoon chili powder
- salt
- pepper
Dressing
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 garlic clove, pressed or finely minced
- ¼ teaspoon chili powder
- 1 teaspoon of poppy seeds
- pinch of salt and pepper
Instructions
- Preheat oven to 400 degrees
- Toss delicata squash and sliced onions in 2 tablespoons olive oil, salt, pepper, and chili powder, arrange in a single layer on a lined baking sheet, roast for about 15 minutes, or until golden and tender. Set aside.
- Whisk together all ingredients for the dressing
- In a large bowl, add kale, squash, and pomegranate arils. Pour dressing over and toss to fully coat everything in the dressing.
