Warm spices season tender squash in this pretty kale salad studded with pistachios and pomegranate seeds.
It’s got sweetwinter squash, seasonal pomegranate seeds, autumnal kale, and evenmaple syrupin the dressing.
It totally deserves a spot in your holiday spread.
Photo:Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Serve it with roasted chicken or bakedtofufor a simple, healthy, and delicious lunch or dinner.
Note: There’s no need to peel the acorn squash.
The skin gets perfectly tender in the oven.
Cut squash into 1/2-inch-thick slices.
Chop slices into 2-inch-long pieces.
Spread into an even layer.
Bake until tender and browned on bottom, 15 to 20 minutes.
Add kale; massage with your hands until wilted and tender, about 2 minutes.
Add squash and gently toss.
Transfer to a platter.
Top with pistachios, arils, and (if using) feta.
Make Ahead:Roast the squash up to 2 days ahead of time.
Refrigerate in an airtight container, and bring to room temperature before serving.
