Kale Salad with Butternut Squash, Pomegranate, and Pumpkin Seeds

A hearty and colorful winter salad featuring roasted butternut squash, tender kale, sweet pomegranate seeds, and toasted pumpkin seeds, all tossed in a roasted garlic-maple dressing with shaved Parmesan cheese.

6 servings

58 min

Published October 4, 2025

Ingredients

•1 whole large butternut squash
•½ cup extra-virgin olive oil
•1 to taste Kosher salt
•1 to taste black pepper
•1 head garlic
•½ cup raw pumpkin seeds
•¼ cup fresh lemon juice
•2 teaspoons pure maple syrup
•2 tablespoons Dijon mustard
•1 tablespoon finely chopped shallot
•1½ pounds Tuscan kale
•1 cup Parmesan cheese
•1 cup pomegranate seeds

Cooking Instructions

1.
Heat oven to 425°F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35-40 minutes. Remove garlic and squash from oven and set aside to cool.
40 min
2.
Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2-3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.
3 min
3.
Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.
5 min
4.
In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
5 min
5.
Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.
5 min
6.
Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted, and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

Ingredients

•1 whole large butternut squash

•½ cup extra-virgin olive oil

•1 to taste Kosher salt

•1 to taste black pepper

•1 head garlic

•½ cup raw pumpkin seeds

•¼ cup fresh lemon juice

•2 teaspoons pure maple syrup

•2 tablespoons Dijon mustard

•1 tablespoon finely chopped shallot

•1½ pounds Tuscan kale

•1 cup Parmesan cheese

•1 cup pomegranate seeds

Cooking Instructions

Heat oven to 425°F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35-40 minutes. Remove garlic and squash from oven and set aside to cool.

40 min

Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2-3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.

3 min

Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.

5 min

In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.

5 min

Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.

5 min

Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted, and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.