Description
Pomegranate Squash Kale Salad with Kombucha Dressing and Apple Croutons is vibrant and salad that brings together a fabulous mix of textures and flavors. This salad screams Rosh Hashanah and is perfect for fall. The base of the salad is composed of kale leaves, which provide a colorful and nutritious foundation for the salad. Scattered throughout the kale are jewel-like pomegranate seeds, bursting with sweet-tart juiciness. The roasted Honeynut squash adds a savory maple flavor that really complements the light, zesty flavor of the Pomegranate Kombucha dressing. The dried apple croutons add a sweet, natural crunch to the salad as well. The Pomegranate Squash Kale Salad with Kombucha Dressing and Apple Croutons is a visually stunning and flavor-packed dish that celebrates the best of fresh, seasonal ingredients and is exactly what’s needed as a healthy part of the super filling Holiday meals.
Ingredients
For the Roasted Honeynut Squash
- 3 small Honeynut squash (around 1/2–3/4 pound each), cut into cubes, peel on
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground sumac
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Pomegranate Kombucha Dressing
- 1/4 cup pomegranate kombucha
- 1/4 cup pomegranate molasses
- 1 tablespoon extra virgin olive oil (can be garlic oil)
- 2 tablespoons honey
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For the Pomegranate Kale Salad
- 10 ounces shredded fresh kale, stems removed
- 1 cup pomegranate arils
- 1/4 cup thinly sliced green onion
- 1 cup roasted Honeynut Squash (from above)
- 2 ounces apple chips
Instructions
For the Roasted Honeynut Squash
- Preheat oven to 350°F or 325°F Convection.
- Place the squash in a large bowl. Toss with the oil, then add the sumac, salt and black pepper and mix until the squash is completely coated.
- Transfer to a large nonstick or lined and greased baking sheet, spreading evenly on the pan.
- Bake for 30 minutes until the squash starts to caramelize. Remove from the oven and allow to cool completely. Can be made up to 2 days ahead and stored covered in the refrigerator.
For the Pomegranate Kombucha Dressing
- In a small bowl whisk together the pomegranate kombucha and the pomegranate molasses.
- Whisk in the oil, honey, kosher salt and pepper.
- Set aside
For the Pomegranate Kale Salad
- Place the kale in a large salad bowl. Pour around 1/4 cup of the dressing over the kale. Massage the dressing into the kale until the kale has softened.
- Add the pomegranate arils, green onions, and around 1 cup of the roasted Honeynut squash. Toss to evenly distribute the ingredients.
- Toss is additional dressing as desired. Top with crushed dried apple chips and serve.
Equipment
Health Ade, Kombucha Pomegranate Organic, 16 Fl Oz
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Pereg Ground Sumac – use code KOSHEREVERYDAY for 15% off
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USDA Organic Pomegranate Molasses
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There’s a lot of fresh, seasonal ingredients in this salad and it packs nutritious punch. The recipe calls for three Honeynut squash. I really only ended up using one cup of the roasted squash. Since the squash are so small, I figured as long as I was already roasting them, there would be some additional for people to nosh on with the salad. If you can’t find Honeynut squash don’t despair. You can use butternut squash or even sweet potatoes instead.
There is also a little extra dressing, which you can serve on the side for people who like their salads with a lot of dressing, or you can use it for another salad in the future.
If you can’t find Pomegranate Kombucha, you can use a Pomegranate Vinegar. If you can’t find Pomegranate Vinegar you can use a cool drink I found at Trader Joes. In the end…if you can’t find any of those, use apple cider vinegar instead.
Finally, don’t forget to massage the kale with the dressing. It softens the kale and makes it much more palatable. Thanks Margo!
Nutrition
- Serving Size:
- Calories: 208
- Sugar: 24.7 g
- Sodium: 194 mg
- Fat: 9.3 g
- Saturated Fat: 2 g
- Carbohydrates: 32.2 g
- Fiber: 3.9 g
- Protein: 3.2 g
- Cholesterol: 0 mg
