Grilled Butternut Squash and Kale Salad with Pomegranate
Ingredients:
1 medium butternut squash, peeled, seeded and sliced into 1-inch pieces
4 cloves garlic, minced
2 tablespoon olive oil
Salt & Pepper
2 bunches kale, stem removed and thinly sliced
Juice from 1 lemon (zest reserved for garnish)
Pinch of salt
2 tablespoon extra-virgin olive oil
1 teaspoon white wine vinegar
1/4 teaspoon sea salt, or to taste
1 teaspoon agave or maple syrup
1 teaspoon Dijon mustard
1 cup pomegranate arils (from 1 large pomegranate)
zest from 1 lemon
Directions:
- Heat grill to medium high. Combine the garlic with 2 tablespoons of oil and brush on the butternut slices. Sprinkle salt and pepper over butternut pieces. Grill for 5 minutes each side or until tender.
- Meanwhile, mix the kale, lemon juice and salt with your hands, massaging it together. It should wilt into half its volume.
- Make dressing by whisking olive oil, white wine vinegar, salt, agave and mustard together. Pour over kale, toss to coat.
- When the butternut squash is tender, remove from grill and let cool for 5 minutes. Add to kale and gently toss together. Stir in the pomegranate seeds, and garnish with lemon zest. Season to taste.
*A good way to remove pomegranate seeds is cut it in half horizontally, push out the center a bit, then just start whacking the back of it with a wooden spoon. If done correctly, all the seeds should fall right out into the bowl in just a few seconds.
