Pomegranate and Squash Kale Salad
This pomegranate and squash kale salad is fresh and vibrant topped with toasted coconut and roasted pecans.
Cook Time30 mins
Total Time30 mins
Servings: 4 servings
- 1 acorn squash sliced in 1/2 inch rounds and deseeded
- 1 tbsp olive oil avocado oil or coconut oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup uncooked quinoa rinsed and drained
- 1 cup water
- 1/4 cup unsweetened coconut
- 3/4 cup roasted pecans
- 1 pomegranate seeds (arils) removed
- 8 cups kale roughly chopped
- 1/2 cup balsamic vinaigrette or other dressing to top
Preheat large skillet over medium high heat. Add oil and heat.
Sprinkle squash pieces with salt and pepper. Add to the skillet and cook for 4-6 minutes on each side, until they are lightly browned and soft. Set aside.
In a small saucepan, add water and uncooked quinoa. Bring to a boil. Once boiling, reduce heat to low and cover with a pan. Cook for 15-20 minutes, until quinoa is cooked through and fluffy and the water is absorbed.
In a small skillet over low heat, add unsweetened coconut. Toast coconut for 3-5 minutes, until light golden brown, making sure to mix with a spatula often so the coconut does not burn.
In a large bowl, toss together kale, pomegranate, acorn squash, coconut and quinoa until combined. Add a few extra pomegranate seeds on top for a festive look.
Calories: 410kcal | Carbohydrates: 46g | Protein: 11g | Fat: 22g | Saturated Fat: 4g | Sodium: 358mg | Potassium: 1292mg | Fiber: 5g | Sugar: 5g | Vitamin A: 13780IU | Vitamin C: 172.7mg | Calcium: 268mg | Iron: 4.6mg