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Hearty Kale Salad With Kabocha Squash,Pomegranate Seeds And Toasted Hazelnut And An Award

Kale Salad

Kale Salad

I love healthful food, I really do but my style of cooking isn’t really super healthy. I try, I really do but unfortunately I fall short most of the time. Incorporating raw foods, salads into my diet is challenging sometimes. A friend and I hosted a dinner party the other night and we wanted to do a low carb, healthful meal. I found this recipe on Food52, Gena Hamshaw is vegan and has some amazing, balanced healthful dishes. I took one look at this salad and knew it would be on the menu that evening. What does it contain? Lots of super foods, Kale, pomegranate, hazelnuts and Kabocha squash. The kale is massaged with a little of the dressing to soften, then you toss with the rest of the light lemon dressing. It’s delicious, honestly, really really good. I had everything for the salad except the squash so I subbed sweet potato which I prepared in exactly the same way as you would the squash.

Serves 4-6

  • 1 Large bunch curly kale, stems removed and discarded, torn into bite sized pieces, washed, and spun dry
  • 1 Small kabocha squash (Japanese pumpkin), halved and seeded and cut into 1.5 inch pieces ( I used 1 medium size sweet potato using the same method as described in step 1)
  • 4 tablespoons Olive oil, divided into 1 tbsp and 3 tbsp
  • 3/4 cups Pomegranate seeds
  • 1/2 cup Skinned hazelnuts
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Lemon juice
  • 1 teaspoon Maple syrup
  • 1/4 teaspoon Sea salt
  • Black pepper to taste
  1. Preheat the oven to 375 degrees. Toss the squash in 1 tbsp olive oil and season with salt and pepper on a baking sheet. Roast for 30-35 minutes, or until golden, stopping halfway through to stir.
  2. While squash is roasting, place the hazelnuts in a shallow baking dish (or a pie pan) and toast in the oven for 4-6 minutes, or until they are golden. Check them frequently and remove them the moment they start to get brown. Once they’ve cooled a little, chop them roughly and set aside.
  3. Whisk together the remaining olive oil, mustard, lemon, maple syrup, sea salt, and pepper. Pour 3 tbsp over the kale to begin with, and “massage” the kale well with your hands, till it’s coated in the dressing and taking on a soft, almost wilted texture. Add the remaining dressing as needed and according to tastes. Add pomegranate seeds and hazelnuts.
  4. Once the squash has finished cooking and has cooled for 10-15 minutes, add it to the salad and serve.

I am so thankful that Cambios de humor nominated me for the Shine On Award. Thank you so much, I am so honored to have been included in your list of nominee’s. Please visit her blog, you will love the honesty and humor in her posts.  Thank you again!!

shineon1

35 Comments Post a comment
  1. Congratulations on your award. Kale is not my first choice, but your recipe and picture tempts me.

    February 19, 2013
    • I love kale, but it can be tough when raw. You use only the leaves for this salad and massage them a lot!! The result is a tender kale salad, I like salads usually as part of a meal. This is dinner tonight with a baked chicken breast. It actually is really good, and the knowledge that you are doing your body good is rewarding.

      February 19, 2013
  2. That looks so delicious and beautiful colors too! I absolutely love kale and even put it on my vegan pizza…,soooo good. I love the hazelnuts on it too. Yummy! Congrats on your award too!!! 🙂

    February 19, 2013
    • Thank you it is a fantastic salad and other than the massaging of the kale it comes together in a flash. Kale is so wonderful and equally good cooked or raw!

      February 19, 2013
  3. This salad combines so many of my favorite ingredients, Suzanne! I love kale in every form, so no convincing needed here. Congratulations on your well-deserved award, too!

    February 19, 2013
    • Thank you Hannah, it is a really great recipe. i love the contrasting flavors and textures.

      February 19, 2013
  4. Kale is my favorite green to work with. I particularly love it with the pomegranate seeds and the kabocha! Great salad for lunch or dinner. And congrats on your award 🙂

    February 19, 2013
    • Thanks Susan, it is great to work with, raw or cooked it’s such a wonderful food.

      February 19, 2013
  5. Congrats on the award!

    February 19, 2013
  6. Lovely combination of my favourite brassica and my favourite nut (well, equal with pistachio) Thanks. Tracey.

    February 19, 2013
  7. Congratulations on the award, Suzanne! Well deserved indeed!

    February 19, 2013
  8. petit4chocolatier #

    Suzanne, Congratulations on your latest award! Well deserved 🙂
    I love kale and have been including it in salads with cabbage. I love your recipe. The dressing sounds delicious! The pomegranate seeds and hazelnuts are such a wonderful topper!! Perfect 🙂

    February 19, 2013
    • Thanks so much, I am trying to include it at least several times a week in my diet. It is a good salad, very simple but full of contrasting flavors.

      February 19, 2013
  9. Congratulations on the award! I don’t think I have seen kale before here in Singapore, but would love to try the dressing on other types of salad greens. Looks really good!

    February 20, 2013
    • Ooops I just found out that there is a vegetable pretty similar to kale, called kai-lan. Kai-lan is pretty common here in Singapore but it’s hardly eaten in a salad, would be very interesting to eat it raw!

      February 20, 2013
      • Kale here is eaten both cooked and raw, it’s not by nature tender therefore the massage, the dressing is so simple but really perfect with all the components. Thanks so much Jasline.

        February 20, 2013
  10. This looks absolutely delicious – love the components of this salad! I also agree – I always have the best intentions when it comes to eating more healthily, but it’s soo tough! xo

    February 20, 2013
    • If I look at my posts which is pretty much the way I eat its funny one day something heathy the next something loaded with butter and sugar. Meat one day vegetarian the next. Oh well, I may not be consistent but I feel I should get credit for trying. Thanks so much, the salad is delicious!

      February 20, 2013
  11. Suzanne, Congratulations for receiving Shine On Award!
    Yum… kale salad with interesting accompany of kabocha squash,pomegranate seeds and toasted hazelnut! The dressing sounds quite special too! 😀 Fae.

    February 20, 2013
  12. I love the salad Suzanne! It is so rich in flavors and ingredients!

    February 20, 2013
    • Thanks so much Katerina, it is a really good salad. I hope to make it at least twice a week.

      February 20, 2013
  13. I love kale, can’t get enough of it. In hindsight pomegranates are a natural to go along with it but it never occurred to me. And sweet potato? Yum. Thanks for posting a beautiful and healthy recipe. And Shine On Suzanne!!

    February 20, 2013
    • Thanks Azita, yes every component goes well together. The dressing is so light you almost don’t know it’s there, very well balanced.

      February 20, 2013
  14. I’ve been eating a lot of kale as well, this recipe sounds like a great way to spice up the usual massaged kale salad. Pinned this one for later!

    February 20, 2013
    • Thank you, I had only recently eaten raw kale and I really like it, there is enough contrast in this salad to make it really interesting and delicious.

      February 20, 2013
  15. And the picture is really inviting!

    February 20, 2013
  16. Looks/sounds delicious!

    February 20, 2013
  17. Your salad looks so colorful, healthy and delicious!

    February 23, 2013
    • Thank you so much, it is delicious and bright. Off to the store to get ingredients to make it again!!

      February 23, 2013

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