Kale, Squash, Pomegranate and Spiced Walnuts Salad

Submitted by: Lisa Rose

Servings: 8

Ingredients: For Squash:
1 butternut squash, or other sweet squash
2 tablespoon coconut oil, butter, or other healthy cooking fat
1 teaspoon cinnamon
1/4 teaspoon sea salt

For Spiced Walnuts:
1 egg white
1/4 cup honey or less to taste
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1 cups walnuts

For Dressing:
3/4 cup walnut oil, extra-virgin olive oil, or a combination of both
1/4 cup lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon sea salt, or to taste

For Salad:
1 bunch of purple kale
1/2 cup pomegranate seeds

Instructions: 1. Preheat oven to 400F.
2. Peel the skin of the butternut squash using a y-peeler. Cut in half lengthwise and discard seeds. Cut into slices then into 1-inch cubes.
3. Toss squash cubes with coconut oil, cinnamon, and sea salt, and place on a parchment lined sheet pan in a single layer.
4. Roast squash for 45 minutes, or until starting to brown on the edges.
5. Lower oven to 350F.
6. In a large bowl, beat the egg white and honey together lightly with a fork. Add the spices and nuts and stir until nuts are evenly coated.
7. Pour the nuts onto a parchment lined sheet pan and bake for 25-30 minutes until coating is dry.
8. Cool completely if storing.
9. Whisk salad ingredients together in a bowl until combined. Or place in glass jar with lid, like a canning jar, or jam jar, and shake vigorously until combined (my preferred method – less cleanup, and its own storage container).
10. Pull kale leaves off its tough center rib, wash, rinse and dry (use a salad spinner if you have one, or dry in clean kitchen towels).
11. Slice leaves thinly and place in a large bowl. Pour dressing over the leaves (you may not need the full cup of dressing) and with clean hands, “massage” dressing into leaves to coat. (This softens the raw kale).
12. Mix in the roasted squash cubes, pomegranate seeds, and spiced walnuts and serve. Taste and add more dressing and/or salt if necessary. If preparing a few hours ahead, mix in walnuts just before serving.

Notes: You can prepare the squash, dressing, and spiced walnuts ahead of time and assemble before serving. Don’t let the different recipe components intimidate you, they are simple to prepare.

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.