Squash & Kale Salad Recipe

Prepare & Roast

Preheat oven to 425°F (220°C). Peel the butternut squash, cut off ends, halve lengthwise, remove seeds, and cut into 1-inch cubes (about 4–5 cups). In a large bowl toss the squash with 2 tbs olive oil, 1 tbs maple syrup, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment. Roast for 25–30 minutes, tossing once halfway, until edges are caramelized and squash is tender. Remove from oven and let cool slightly.

Prep Kale & Apples

Remove tough stems from the kale and finely chop or tear leaves into bite-size pieces until you have about 8 cups packed. Place kale in a large mixing bowl and sprinkle with 1 tbs lemon juice and 1/2 tsp kosher salt; massage the kale with your hands for 2–3 minutes until it softens and darkens.

Core and thinly slice 2 gala apples. As you slice, toss apple slices with remaining 1/2 tsp kosher salt (to taste) and a small squeeze of lemon if desired to prevent browning and add brightness. Set aside.

Cook Quinoa

Rinse 1/2 cup quinoa under cold water. Combine rinsed quinoa with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, reduce to a simmer, cover, and cook 12–15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Spread cooked quinoa on a plate to cool and dry for 10–15 minutes (drier quinoa fries better).

Fry Quinoa

Heat 1 tbs olive oil in a small nonstick skillet over medium-high heat. Add the cooled quinoa and cook, stirring or tossing frequently, until lightly golden and crisp in spots, about 5–7 minutes. Transfer to a paper-towel lined plate to cool.

Toast Pumpkin Seeds

In the same skillet (wipe if necessary) or a small dry skillet, toast 1/4 cup pumpkin seeds over medium heat for 3–4 minutes, stirring frequently, until they begin to pop and are fragrant. Remove from heat and let cool.

Make Dressing

In a jar or small bowl whisk together 3 tbs finely chopped dried cranberries, 1 tbs pomegranate molasses (or balsamic vinegar), 2 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp salt, and 1/4 tsp pepper. While whisking, slowly stream in 6 tbs extra-virgin olive oil until emulsified. Taste and adjust seasoning or sweetness. If you prefer a smoother dressing, blend briefly in an immersion blender or small blender.

In the large bowl with massaged kale, add the roasted butternut squash (warm or cooled), sliced gala apples, fried quinoa, toasted pumpkin seeds, and 1/2 cup pomegranate arils. Toss gently to combine.

Pour about 4–6 tbs of the cranberry vinaigrette over the salad (start with less; you can add more to taste) and toss to coat evenly. Crumble 1/2 cup feta cheese over the top and toss lightly once more to distribute.

Taste and adjust: add remaining dressing if desired, drizzle 1 tbs extra-virgin olive oil if you want more sheen, and finish with 1/4 tsp freshly ground black pepper.

Transfer to a serving platter or divide among plates. Sprinkle any remaining pomegranate arils and a few extra toasted pumpkin seeds on top for garnish. Serve immediately so fried quinoa retains some crunch; leftover dressed salad can be refrigerated up to 1 day (add extra dressing before serving if it dries).