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!
  • CourseDinner, Side dish
Servings Prep Time
4-6servings 20minutes
Servings Prep Time
4-6servings 20minutes
  • 1bunch lacinato kale
  • 1cup pomegranate arils
  • 1small butternut squash
  • 1/2cup pecan piecestoasted (add more if you like!)
  • 1/2cup apple cider vinaigrette(find the recipe under “sides” on the recipe page!)
  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.