Prep time: 25 minutes
Cook time: 1 hour
Serves: 6

Ingredients:

  • 1 medium butternut squash, cubed (about 6 cups)
  • 5 Tb. extra-virgin olive oil, divided
  • 1/2 tsp. ground pepper, divided
  • 2 Tb. pomegranate juice
  • 1 Tb. cider vinegar
  • 1 Tb. pure maple syrup
  • 2 tsp. whole-grain mustard
  • 1 tsp. orange zest
  • 1/2 tsp. salt, divided
  • 8 cups chopped kale
  • 1/2 cup scallions, thinly sliced
  • 1/3 cup shaved Parmesan cheese
  • 1/3 cup pomegranate seeds
  • 1/4 cup unsweetened dried cranberries
  • 1/4 cup pecans, chopped and toasted

Directions:

  • 1

    Preheat oven to 425°F. Toss squash with 1 tablespoon oil and ¼ teaspoon pepper on a baking sheet until coated, then spread in a single layer. Roast the squash for 30 minutes, stirring once halfway through. Then increase the oven temperature to broil and cook until browned—about 2 minutes. Remove sheet from oven and let cool.

  • 2

    Mix pomegranate juice, vinegar, syrup, mustard, orange zest, ¼ teaspoon salt, 4 tablespoons oil and ¼ teaspoon pepper in a small bowl until combined into a consistent vinaigrette texture.

  • 3

    Put kale in a large bowl. Drizzle with 1 tablespoon of vinaigrette and toss with tongs until the kale turns bright green and reduces in volume—about 1 minute. Toss in the roasted squash, scallions, Parmesan, pomegranate seeds, cranberries, remaining vinaigrette and final ¼ teaspoon of salt. Once evenly tossed, top with pecans and serve!