Pomegranate, kale and squash salad

This hearty vegetarian salad is rich in flavour and makes a sophisticated dinner party starter.

By The GH Kitchen TeamUpdated: 03 October 2023

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This pomegranate, kale and squash salad is a really sophisticated dinner party starter or side dish and only requires 30 minutes of prep time, too.

You'll need to cut the squash into round slices, and the key to doing this is ensuring you have a flat bottom on your squash and make sure you have a very sharp knife. For more tips on how to prepare a butternut squash, take a look at our how-to guide from our experts.

The squash is roasted until caramelised and tender, and then topped with a tangy pomegranate, kale and Puy lentil salad. It's refreshing and hearty all at once and pairs perfectly with a glass of red wine.

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Yields:

8 serving(s)

Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hr 10 mins

Cal/Serv:

205

Ingredients

For the salad

1
large butternut squash
3 Tbsp.
olive oil
1
red onion, sliced
1/2 tsp.
ground cinnamon
125 g
kale, woody stems removed and leaves roughly chopped
125 g
cooked Puy lentils
3 Tbsp.
pomegranate seeds
3 Tbsp.
roasted chopped hazelnuts

For the pomegranate dressing

4 Tbsp.
olive oil
3 Tbsp.
pomegranate molasses
1/2 tsp.
ground cinnamon
1 Tbsp.
lemon juice

Directions

1. Step 1
  Preheat oven to 190°C (170°C) mark 5. Cut neck of squash into eight round slices (leave skin on). Halve bulb of squash; deseed; cut into 1cm pieces (unpeeled). Line a large tin with baking parchment; add squash rounds in a single layer to one side; brush with 1tbsp oil. Add chopped squash with onion slices to other side in a pile; drizzle with ½ tbsp oil. Sprinkle cinnamon over all; season well. Roast for 35-40min until squash is tender. Remove from the oven; set aside.
2. Step 2
  Meanwhile, scatter kale on a separate large baking tray; drizzle with remaining 1½tbsp oil; season generously. Cook in oven for 10-15min until crisp. Remove from oven; cool.
3. Step 3
  For dressing, whisk all the ingredients in a bowl.
4. Step 4
  In a large bowl, gently mix kale, diced squash, onion, lentils and half the dressing.
5. Step 5
  Place a squash round on each of eight plates; top with kale mixture. Drizzle over remaining dressing, scatter over pomegranate seeds and hazelnuts; serve.

Per Serving:

Calories: 205
Fibre: 4 g
Total carbs: 14 g
Sugars: 8 g
Total fat: 14 g
Saturated fat: 2 g
Protein: 4 g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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