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Pomegranate and Squash Kale Salad

This pomegranate and squash kale salad is fresh and vibrant topped with toasted coconut and roasted pecans. 
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Course: Main Course, Side Dish
Cuisine: American
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 410kcal
Author: Megan


  • 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
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