This week is Thanksgiving in the U.S. It’s a wonderful holiday where we get to share a delicious feast with our family and friends and it’s my favorite American holiday of all. This massaged kale, butternut squash and pomegranate salad is an updated version of my famous massaged kale salad that I love to include in my detox and cleanse programs and make almost every week at home. Tangy, spicy, crunchy and full of green goodness, I think this salad would make a beautiful addition to any Thanksgiving table.
Please don’t be intimidated by pomegranates. Here is a very easy way to take the seeds out of a pomegranate in just a few minutes!
One bunch kale (lacinato, purple or curly)
1-2 cloves garlic
Juice and zest of 1 lemon
Seeds from 1 pomegranate
1 medium butternut squash, peeled and diced into 1 inch cubes
1/2 cup roasted sunflower or pumpkin seeds
2-3 tablespoons goat’s cheese
1 teaspoon dried rosemary
- Heat oven to 400F. Peel, de-seed and dice butternut squash into 1 inch cubes. Place on aluminum foil on a baking tray. Drizzle olive oil, sea salt and rosemary over squash. Bake until golden and soft – about 40 minutes.
- Place sunflower or pumpkin seeds on another baking tray lined with aluminum foil. Roast in the oven for 5-10 minutes until brown.
- Remove thick stems from kale. Slice into fine ribbons or tear apart into small pieces with your hands. Place in a large mixing bowl.
- Pour 1 tablespoon olive oil, a pinch of sea salt, garlic and the lemon juice over the kale. Rub into the kale leaves.
- Once squash is cooked and cooled a little, put into the bowl with the kale. Stir.
- Add the pomegranate seeds and sprinkle the crumbled goat’s cheese and sunflower or pumpkin seeds on top.
- Season with salt and pepper.