This kale and butternut squash salad with orange vinaigrette is a perfect festive side dish for the holiday season. It features fresh winter produce and pairs well with nearly any protein.
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. To the pan, add butternut squash cubes, avocado oil, and sea salt and black pepper to taste. Roast in oven for 45 minutes, stirring halfway through. Once done, set aside to cool.
Add chopped kale to a large bowl. Sprinkle on the 1/4 tsp sea salt and add a drizzle of olive oil. Then, massage with hands for 2-3 minutes to soften and flavor the kale.
Next, add the thinly sliced fennel, parsley, roasted butternut squash and pecans. Pour the dressing on top (instructions below) and toss to coat. Then gently mix in the pomegranate seeds.
Add all the dressing ingredients to a mason jar and shake vigorously. Alternatively, you can whisk all the ingredients together in a small mixing bowl. Taste and adjust flavor as desired.
This is the easiest way I've found to seed a pomegranate with one catch -- I break the pomegranate into quarters in the water bowl after I pry it open with my hands. It makes the seeds come out even easier when you thwack it with a spoon!