This past weekend, the weather was in the 90s! It may be mid-September, but apparently Southern California hasn’t quite gotten the memo. Well that’s just too bad because I’m ready for cozy sweaters, cuddling up to loved ones to stay warm on long walks, and savoring my first pumpkin spice latte of the season.
While changing the weather is beyond my control, I still managed to evoke some feelings of fall with this delicious salad. It’s the perfect transition food because it has both the lightness of summer salads and the comfort of winter squash.
The colors of this salad really make it a party in your mouth with hot pink pomegranate arils, orange cubes of butternut squash, bright green kale, and taupe colored pumpkin seeds.
This salad was so good that I ate the leftovers for lunch and then again for dinner the very next day!
Fall Cleansing Salad
Adapted From Free People BLDG Blog
- 1 Butternut squash
- 1 Pomegranate, seeded
- ½ Cup of sunflower seeds
- 2 Bunches of dinosaur kale
- ½ Lemon
- 2 Tablespoons Dijon mustard
- 1 Teaspoon plus 1/4 teaspoon sea salt
- 1/4 Teaspoon pepper
- 3 Tablespoons balsamic or apple cider vinegar
- 3 Tablespoons grapeseed or canola oil (1 tablespoon for squash and 2 tablespoons for dressing)
- Preheat oven to 400 F and line a baking sheet with tinfoil. Peel and cube the butternut squash, then toss it in a bowl with oil, and spread it out on the baking sheet. Roast the butternut squash for about 25 minutes, or until tender.
- While the squash is cooking, seed the pomegranate, and chop the kale. Place the kale into a large bowl, squeeze the lemon over it, and sprinkle with a teaspoon of salt, then mix it all up. This helps the kale to start softening a bit.
- Allow the squash to cool for about ten minutes after it comes out of the oven, and then mix it with the pumpkin seeds, pomegranate arils, and kale.
- In a small bowl beat together the mustard, salt, pepper, vinegar, and remaining oil. Pour the vinaigrette over the salad and serve!