Kale salad with squash, pomegranate, and pine nuts

Indulge in a flavorful kale salad infused with creamy squash, juicy pomegranate seeds, and crunchy pine nuts for a burst of taste and texture.

Ingredients:

• 1/2 cup Butternut squash, small dice
• Extra virgin olive oil
• Salt and freshly ground black pepper
• 1 bunch Curly kale, ribbed and thinly sliced
• 1/4 cup Pomegranate seeds
• 1/4 cup Toasted pine nuts
• Juice of one lemon
• 1/4 cup Shaved parmesan

Instructions:

1. Preheat the oven to 220 °C.
2. Arrange the squash on a baking sheet (you can use foil for easy clean-up), drizzle with olive oil, sprinkle with salt and pepper. Roast for approximately 35 minutes, stirring occasionally. Take it out of the oven and allow it to cool.
3. In a spacious bowl, mix the kale with the pomegranate arils, pine nuts, and roasted squash. Flavour it with lemon juice and olive oil according to your taste. Season with salt and pepper. Top it off with some shaved parmesan cheese.

Summary:

• Calories: 585 kcal
• Fat: 42 g
• Protein: 26 g
• Carbs: 37 g
• Potassium: 1357 mg
• Magnesium: 200 mg