Kale Salad with Butternut Squash & Pomegranates

About This Recipe

A simple Kale Salad with Butternut Squash & Pomegranates that is delicious and beautiful! Loaded with kale, butternut squash, pomegranates, nuts and seeds, and a creamy tahini dressing!

Ingredients

• 5 packed cups baby kale (175 grams)
• 1 package Cece's Noodle Co. Butternut Squash Fettuccini Noodles (or 4 cups butternut squash noodles/300 grams)
• 1/2 cup pomegranate seeds (80 grams)
• 1/2 cup walnuts, roughly chopped
• 2 tablespoons pumpkin seeds
• 1/2 tablespoon avocado oil
• 1 teaspoon cinnamon
• salt, to taste
• 1 tablespoon tahini
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon lemon juice
• salt and pepper, to taste
• optional: water, to thin it out to your preference

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Toss butternut squash with oil and cinnamon and place on a parchment paper lined baking sheet and bake for 25-30 minutes until crispy. When there are 5 minutes left, place walnuts and pumpkin seeds on another baking sheet and roast for 5 minutes. Salt nuts and seeds when they are done.
2. While the butternut squash noodles are baking, in a small bowl add all the ingredients for the dressing and whisk to combine. Add some water if you want a thinner consistency. Set aside.
3. Once noodles and nuts  and seeds are done, add all the salad ingredients to a large bowl. Toss with the dressing and enjoy!