Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425°F. Line a baking sheet with parchment paper. Toss the butternut squash chunks with 1 Tbs. olive oil, 1/4 tsp. salt, and pepper. Spread on the baking sheet and roast until tender and golden brown, about 25 minutes. This can be done 24 hours ahead of time.

  • In a small bowl, whisk together 3 Tbs. olive oil, the lemon juice, 1/2 tsp. salt, cinnamon, and pepper to taste.

  • Combine the kale, squash, pecans, pomegranate seeds, sliced shallot, and dressing in a large bowl up to an hour before serving. Add more salt if necessary and transfer to a serving platter.


To save time use pre-peeled and chopped squash.

Nutrition Facts

178 calories; total fat 12g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 8g; cholesterolmg; sodium 247mg; potassium 619mg; carbohydrates 17g; fiber 5g; sugar 4g; protein 4g; trans fatty acidg; vitamin a 14232IU; vitamin c 97mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 117mcg; vitamin b12mcg; calcium 141mg; iron 2mg.