Kale Salad with Roasted Delicata Squash and Pomegranate Dressing

1. 1

   Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with parchment paper.

2. 2

   Slice the delicata squash lengthwise and remove the seeds and strands. Cut each half crosswise into 1/2-inch thick slices. Place the squash pieces in a bowl and toss with olive oil, salt, black pepper, and ginger. Arrange them in a single layer on the prepared pan.

3. 3

   Roast the squash in the preheated oven for 8 to 10 minutes. Using tongs, turn each piece and continue roasting until the squash is tender and lightly browned, 8 to 10 minutes more. Set aside to cool.

4. 4

   For the vinaigrette, add pomegranate juice, olive oil, balsamic vinegar, Dijon mustard, honey, salt, white pepper, and cayenne to a jar with a tight-fitting lid. Cover and shake until well blended, about 30 seconds.

5. 5

   For the salad, place the kale, pear slices, pomegranate arils, and red onion in a large salad bowl. Cut the delicata into bite-sized pieces and add to the bowl. Shake the vinaigrette again, then toss it with the salad.

6. 6

   Arrange the salad on 4 plates and top with sliced almonds and crumbled bacon; garnish with cheese. Serve immediately.

• Calories 295.19 kcal Moderate
• Protein 8.12 g Moderate
• Carbs 40.47 g Moderate
• Total Fat 13.55 g Moderate
• Saturated Fat 1.96 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 2.39 mg Low Source
• Sodium 112.79 mg Low Source
• Fiber 7.63 g Good Source
• Sugar 14.28 g High
• Added Sugar 0.23 g Low Source
• Calcium 226.6 mg Moderate
• Iron 3.34 mg Moderate
• Potassium 291.92 mg Low Source
• Vitamin A 6822.57 mcg_rae Good Source
• Vitamin C 184.3 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Mustard
• Onions 🧅