Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Ingredients

For 8 servings

• •1 large butternut squash (about 3 lb.), peeled, cut into ¾" cubes
• •4 c. à café plus ½ cup extra-virgin olive oil, divided
• •1.75 c. à café Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
• •0.25 c. à café freshly ground black pepper, plus more
• •1 head of garlic
• •0.5 tasse raw shelled pumpkin seeds (pepitas)
• •0.25 tasse fresh lemon juice
• •2 c. à soupe Dijon mustard
• •1 c. à soupe finely chopped shallot
• •2 c. à café pure maple syrup
• •1.5 lb Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
• •1 tasse finely grated Parmesan (about 1½ oz.)
• •1 tasse pomegranate seeds (from 1 large pomegranate)

Method

1. 1.Preheat oven to 425°. Toss together 1 large butternut squash (about 3 lb.), peeled, cut into ¾" cubes, 2 tsp. extra-virgin olive oil, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper on a rimmed baking sheet. Place 1 head of garlic on a sheet of foil, drizzle with 1 tsp. extra-virgin olive oil, wrap securely, and place on baking sheet with squash. Roast, stirring squash occasionally after 15 minutes, until squash is golden and tender and garlic is tender, 35–40 minutes. Set aside to cool.
2. 2.Meanwhile, heat 1 tsp. extra-virgin olive oil in a small skillet over medium-high. Add ½ cup raw shelled pumpkin seeds (pepitas) and cook, stirring occasionally, until about half are golden brown, 2–3 minutes. Transfer to a paper-towel-lined plate and season with ¼ tsp. Diamond Crystal or Morton kosher salt. Set aside.
3. 3.Cut off top of head of garlic and squeeze garlic cloves into a medium bowl. Whisk in ¼ cup fresh lemon juice, 2 Tbsp. Dijon mustard, 1 Tbsp. finely chopped shallot, 2 tsp. pure maple syrup, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and a pinch of freshly ground pepper, then whisk in remaining ½ cup extra-virgin olive oil in a slow, steady stream.
4. 4.Combine 1½ lb. Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced, in a large bowl with about three quarters of the dressing, using your hands to massage dressing into kale leaves. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
5. 5.Add reserved roasted squash, 1 cup finely grated Parmesan (about 1½ oz.), and 1 cup pomegranate seeds (from 1 large pomegranate) to bowl and toss together to combine; season with salt and pepper to taste. Transfer to a serving bowl and sprinkle with reserved pumpkin seeds. Do Ahead: Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature. Editor’s note: This recipe was first printed online in October 2015 as “Kale Salad With Butternut Squash, Pomegranate, and Pumpkin Seeds.” It has been updated for style. Head this way for more of our favorite salad recipes for Thanksgiving →