Flavorful winter salad filled with kale, butternut squash, diced apple, pomegranates, pecans, feta and topped with a tangy vinaigrette. It makes the perfect starter to a holiday meal, family party or dinner side!
In a serving bowl, add the kale. Then add the olive oil and lemon juice. Massage the kale with your hands for a minute or two or until it turns a deep green color.
Spray a little olive oil onto a small skillet. Add the diced butternut squash and cook over medium heat. Cook a couple of minutes and then flip. Cook until the edges are slightly golden.
Add the butternut squash to the kale. Then add the diced apples and pomegranate seeds. Sprinkle the pecans and cheese on top. Drizzle with a vinaigrette if desired. Toss and serve.
Notes
Nuts: You can substitute the pecans for almonds, walnuts or seeds. For a delicious addition, try using these candied pecans. Fruit: You can substitute the apple for pear or dried cranberries for pomegranate seeds.Butternut squash: You could also use roasted sweet potatoes or omit if desired.Dressing: I usually just add a drizzle of olive oil and red wine vinegar. However you can use whichever dressing you prefer. This balsamic dressing or vinaigrette would be a great addition.