Paleo & Vegan Winter Kale Salad (Whole30 Option)
Delicious paleo and vegan winter kale salad with pomegranate, roasted squash, and crunchy pecans coated in a zesty roasted garlic dressing. It's easy, hearty, and a perfect side next to the turkey and mashed potatoes!
Servings: 6 servings
Ingredients
- 3 cups peeled and cubed kabocha squash or butternut squash
- 3 tsp avocado oil divided, or your favorite cooking oil
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 2 bunches lacinato kale stems removed and thinly sliced
- 1 cup pecan halves
- 1 cup pomegranate seeds
Roasted Garlic Dijon Dressing
- 1 head of garlic
- 1/2 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp dijon mustard
- 1 tbsp maple syrup omit or 2 medjool dates for Whole30
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees F. Place kabocha squash cubes on a baking sheet and toss with 2 tsp of avocado oil, salt, and pepper. Spread out into a single layer.
- Remove the outer layer of the whole heads of garlic. Cut off about 1/4 inch of the tips off the garlic cloves to expose them slightly. Drizzle and coat the garlic head with 1 tsp of avocado oil, and tightly wrap in aluminum foil. Place on the same baking sheet as the squash.
- Roast for 35-40 minutes until the squash is golden and tender. Remove from heat and let cool.
- While the squash and garlic are cooling, add pecans to a dry skillet over medium heat. Toast for 4-5 minutes until golden and fragrant, tossing every minute. Remove from heat.
- Squeeze out the roasted garlic cloves into a blender, and then add the rest of the ingredients for the dressing. Blend until smooth and creamy. Add a little bit of water if the dressing is too thick.
- Place the sliced kale in a large mixing bowl. Add 1/2 of the dressing to the kale and use your hands to massage the kale until the leaves are slight wilted and shiny, about 3-4 minutes.
- Add squash, toasted pecans, and pomegranate seeds to the kale. Drizzle with the rest of the dressing, and toss to coat.
- Serve right away or it can be chilled for up to 3-4 days. Best served at room temperature. If making ahead, keep the pecans separate, then add before serving.
Video
Nutrition
Serving: 1serving | Calories: 334kcal | Carbohydrates: 21g | Protein: 7g | Fat: 28g | Saturated Fat: 3g | Sodium: 484mg | Potassium: 784mg | Fiber: 4g | Sugar: 6g | Vitamin A: 9793IU | Vitamin C: 118mg | Calcium: 168mg | Iron: 2mg