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holiday kale salad with dressing, squash, and pomegranate seeds square

Holiday Kale Salad with Maple-Mustard Dressing

Dianne
Add a little color to your Thanksgiving feast with this Holiday Kale Salad Maple Mustard Dressing! This dish is perfect for Christmas dinner, too.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 331 kcal

Ingredients
  

For the Salad

  • 2 cups cubed butternut squash
  • 2 teaspoons neutral-flavored vegetable oil divided
  • 1 teaspoon sea salt divided
  • ½ teaspoon black pepper
  • ½ cup pecans
  • ¼ teaspoon garlic powder
  • ¼ teaspoon mustard powder
  • 1 bunch kale stems removed, torn into bite-sized pieces (about 6 cups)
  • cup pomegranate seeds

For the Dressing

  • ½ cup hemp seeds
  • ¼ cup water
  • 2 tablespoons apple cider vinegar
  • 1 ½ tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1 clove garlic minced
  • ¼ teaspoon sea salt
  • pinch black pepper

Instructions
 

  • Preheat oven to 400°F and line two baking sheets with parchment paper.
  • In a medium-sized bowl, toss the butternut squash together with 1 teaspoon of oil, ½ teaspoon of salt, and pepper.
  • Arrange the squash in a single layer on a baking sheet and roast in the oven for 25-30 minutes, or until it’s tender and has browned around the edges. Flip the pieces at about the halfway point. Remove the baking sheet, and lower the oven to 300°.
  • In the same bowl, toss the pecans with the remaining oil, the remaining salt, garlic powder, and mustard powder.
  • Arrange the pecans on a baking sheet and bake at 300° for 8-10 minutes, stirring the nuts at the halfway point. Be sure to keep an eye on them, because they could burn quickly!
  • Mix all of the dressing ingredients together in a high-speed blender or food processor until smooth and creamy.
  • Place the kale in a large bowl and pour on half of the dressing. Massage the dressing into the kale until the kale begins to soften. Don’t over-massage it, or it will become too mushy.
  • Toss in the pecans, pomegranate seeds, and roasted squash. Drizzle on the remaining dressing.

Nutrition

Calories: 331kcalCarbohydrates: 21gProtein: 13gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 13gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 808mgPotassium: 523mgFiber: 4gSugar: 7gVitamin A: 10830IUVitamin C: 56mgCalcium: 140mgIron: 5mg