Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts

I hope you don't mind heating up your oven for this one! Kabocha squash is on of my all time favorite hard squashes and it's paired with some power packed foods in this salad.


1 Large bunch curly kale, stems removed and discarded, torn into bite sized pieces, washed, and spun dry
1 Small kabocha squash, halved and seeded and cut into 1.5 inch pieces (You don't need to peel this one!)
4 tablespoons Olive oil, divided into 1 tbsp and 3 tbsp
3/4 cup Pomegranate seeds
1/2 cup Skinned hazelnuts
1 teaspoon Dijon mustard
2 tablespoons Lemon juice
1 teaspoon Maple syrup
1/4 teaspoon Sea salt
Black pepper to taste


1. Preheat the oven to 375 degrees. Toss the squash in 1 tbsp olive oil and season with salt and pepper on a baking sheet. Roast for 30-35 minutes, or until golden, stopping halfway through to stir.
2. While squash is roasting, place the hazelnuts in a shallow baking dish (or a pie pan) and toast in the oven for 4-6 minutes, or until they are golden. Check them frequently and remove them the moment they start to get brown. Once they've cooled a little, chop them roughly and set aside.
3. Whisk together the remaining olive oil, mustard, lemon, maple syrup, sea salt, and pepper. Pour 3 tbsp over the kale to begin with, and "massage" the kale well with your hands, till it's coated in the dressing and taking on a soft, almost wilted texture. Add the remaining dressing as needed and according to tastes. Add pomegranate seeds and hazelnuts.
4. Once the squash has finished cooking and has cooled for 10-15 minutes, add it to the salad and serve.

Recipe from food52.com