Have you ever opened up a squash without feeling like you’re going to lose a finger? I honestly hadn’t until I googled how for this recipe.
The trick is to soften the skin. Either microwave for 3-4 minutes or bake at 400F for 20 minutes. The squash will then be so much easier to cut.
The squash is most time consuming part of this recipe but if you have a ton of other things to make for thanksgiving, you can always make it a day before. When you’re ready to serve just toss everything in a bowl. If there happen to be leftovers, toss with shredded turkey.
I love the vibrant colors of this salad - the beta carotene from the squash and the polyphenols in the pomegranate seeds infuse this salad with a whole lot of antioxidants, plus its naturally sweet so even your kids will love it.
1 head of kale (~10 leaves)
Extra virgin olive oil
1 medium kabocha squash
1 tbsp ghee
1 c pomegranate seeds
½ c pumpkin seeds (you can also roast the seeds from your squash instead of buying pumpkin seeds)
Salt and pepper, to taste
Balsamic (you can also do a fruity balsamic like fig or pomegranate).
Soften the squash so it’s easier to cut - either cook the whole squash at 400 F for 20 minutes or microwave for 3-4 minutes. Line a baking sheet with parchment paper. Slice the squash and scoop out the seeds / flesh in the middle (set aside). Cut the squash into 1 inch cubes and toss with ghee. Place squash on a baking sheet lined with parchment paper. Cook for another 30 minutes until lightly browned.
For the seeds - separate the flesh from the seeds - I find it easiest to do this by putting it in a colander and running cold water while I separate. Pat the seeds dry and set on parchment baking sheet with the squash and bake for 20 minutes until lightly browned.
De-vein the kale and chop into roughly sized pieces. Drizzle with olive oil and massage until its a bright / vibrant green. Toss squash, pomegranate and seeds into a bowl and season with salt and pepper. Optionally lightly drizzle with balsamic vinegar and toss to coat.