Festive Squash & Kale Salad with a Bright Citrus Vinaigrette

Here’s a fresh, feel-good holiday salad that’s honestly great year-round.

I know kale gets a bad rap these days, but it still packs a serious nutritional punch. It’s loaded with minerals like magnesium, calcium, phosphorus, and potassium—not to mention vitamins A, C, and K. Vitamin A is key for your eyes and immune system, C helps with immunity and collagen repair, and K supports strong bones and teeth. Kale’s also got brain-boosting folate, plant-based omega-3s, and antioxidants like lutein and zeaxanthin that help protect your eyes and fight aging.

Then there’s the roasted squash—super cozy and full of fiber, beta carotene, and vitamin C. And those gorgeous pomegranate seeds? They’re little jewels packed with antioxidants that help fight inflammation and even aging.

I originally whipped this up for a holiday gathering, and it was a total crowd-pleaser. Hope you love it as much as we did!

Festive Kale + Squash Salad

Approximate measurements – feel free to eyeball it!

Ingredients

• 1 bunch dinosaur kale or baby kale

• ½ cup pomegranate seeds

• 1 small (or ½ large) butternut squash, cubed and roasted

• A handful of sunflower seeds, pumpkin seeds, pine nuts, or almonds

Dressing

• Juice of 1 orange

• Juice of ½ lemon or lime

• ¼ cup olive oil

Directions

1. Prep the kale: Massage it first (seriously—it helps!). You can use a rolling pin or just your hands. This step makes the kale much more tender. Remove the stems and chop into bite-sized pieces.

2. Roast the squash: Toss squash cubes with a little olive oil, a drizzle of maple syrup, salt, pepper, and a tiny pinch of cayenne if you’re into a little heat. Roast at 400°F for about 15 minutes, flipping halfway, until soft but not mushy. Let it cool.

3. Assemble the salad: In a big bowl, combine the kale, pomegranate seeds, roasted squash, and your choice of seeds or nuts.

4. Make the dressing: Mix the citrus juices and olive oil together—shake it in a jar or whisk it up.

5. Toss and serve!

This salad actually holds up well in the fridge, so you can make it a day ahead. Just keep it chilled and give it a good toss before serving.

Enjoy!