BUTTERNUT SQUASH & CRISPY KALE SALAD WITH ROASTED GARLIC YOGURT!

Ingredients

• 1 medium Butternut Squash (peeled, seeded, cut into 2‑inch cubes)
• 4 cups Kale Leaves (stems removed, torn into bite‑size pieces)
• 3 tablespoons Olive Oil (extra‑virgin, divided)
• 1 teaspoon Kosher Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.25 cup Pumpkin Seeds (Pepitas) (raw, toasted)
• 0.5 cup Feta Cheese (Greek feta, crumbled)
• 0.25 cup Pomegranate Arils (fresh seeds)
• 1 cup Greek Yogurt (plain, full‑fat)
• 8 cloves Garlic Cloves (from one whole head, roasted)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Honey (optional, for a hint of sweetness)
• 0.25 teaspoon Smoked Paprika (optional, adds depth to the dressing)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat while you prepare the vegetables.

   Time: PT10M

   Temperature: 400°F

2. Season and Roast Squash

   In a large bowl toss the cubed butternut squash with 2 Tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread in a single layer on a parchment‑lined baking sheet. Roast for 25‑30 minutes, turning once halfway through, until golden and tender.

   Time: PT30M

   Temperature: 400°F

3. Roast Garlic Head

   While the squash roasts, cut the top off a whole head of garlic, drizzle with ½ Tbsp olive oil, sprinkle a pinch of salt, wrap tightly in foil, and place on a second rack. Roast for 20 minutes until the cloves are soft and golden.

   Time: PT20M

   Temperature: 400°F

4. Prepare Kale for Crispy Texture

   Remove kale stems and tear leaves into bite‑size pieces. Toss with the remaining ½ Tbsp olive oil, a pinch of salt, and a pinch of pepper. Spread on another parchment‑lined sheet, ensuring a single layer.

   Time: PT5M

5. Crisp the Kale

   Reduce oven temperature to 350°F (175°C) and bake the kale for 10‑12 minutes, checking after 8 minutes. Kale is done when edges are darkened and crisp.

   Time: PT12M

   Temperature: 350°F

6. Toast Pumpkin Seeds

   Heat a dry skillet over medium heat. Add pumpkin seeds and toast, stirring frequently, for 3‑4 minutes until they pop and turn golden. Transfer to a plate to cool.

   Time: PT5M

7. Make Garlic Yogurt Dressing

   Squeeze the roasted garlic cloves out of their skins into a small saucepan. Add Greek yogurt, lemon juice, honey, smoked paprika (if using), and a pinch of salt. Whisk over low heat just until smooth and warmed through—do not boil.

   Time: PT5M

8. Assemble the Salad

   In a large serving bowl combine the roasted squash, crispy kale, toasted pumpkin seeds, crumbled feta, and pomegranate arils. Drizzle the warm garlic yogurt over the top and toss gently to coat.

   Time: PT5M

9. Serve

   Serve the salad warm or at room temperature. It pairs beautifully with crusty bread or as a hearty side to grilled protein.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g