< Return to Seasonal Recipes

Grilled Butternut Squash and Kale Salad with Pomegranate


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


  1. 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.
  2. Meanwhile, mix the kale, lemon juice and salt with your hands, massaging it together. It should wilt into half its volume.
  3. Make dressing by whisking olive oil, white wine vinegar, salt, agave and mustard together. Pour over kale, toss to coat.
  4. 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.