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Shaved butternut & lacinato kale salad
This salad is a copycat of one I had at Delirium Cafe in Leesburg, VA last fall...I love that it combines butternut, kale, and pomegranate, which are all winter veggies in this area! Its simple ingredients make for a colorful, impressive side and the ingredients hold up well to refrigeration for a few days, even dressed!
Course Dinner, Side dish
Prep Time 20 minutes
Servings
servings
Ingredients
  • 1 bunch lacinato kale
  • 1 cup pomegranate arils
  • 1 small butternut squash
  • 1/2 cup pecan pieces toasted (add more if you like!)
  • 1/2 cup apple cider vinaigrette (find the recipe under "sides" on the recipe page!)
Course Dinner, Side dish
Prep Time 20 minutes
Servings
servings
Ingredients
  • 1 bunch lacinato kale
  • 1 cup pomegranate arils
  • 1 small butternut squash
  • 1/2 cup pecan pieces toasted (add more if you like!)
  • 1/2 cup apple cider vinaigrette (find the recipe under "sides" on the recipe page!)
Instructions
  1. Wash and pat kale dry; slice into ribbons from top to bottom, avoiding including the stem near the base. Chop butternut in half so the long neck part is separated from the rounder part that holds the seeds. Chop the neck in half lengthwise, peel and dispense of the skin, and then continue to use the peeler to make long, wide shavings. Turn the squash frequently as you peel to keep slices even in size. Toss with kale, pomegranate, toasted pecans, and dressing.