Baby Kale, Butternut Squash, Raspberry and Pomegranate Salad

The combination of the baby kale, sweet squash, berries and pomegranate seeds makes this an exceptional salad—not only in taste and appearance but in health benefits. I love to top it with some cooked chicken, fish or beef and serve it as a main course. Pomegranate juice can be refrigerated for up to 10 days and frozen for up to 1 year.

This salad explodes with nutrients. The baby kale contains protein and fibre, and 1 cup of cooked squash delivers over 450% of your total daily needs for vitamin A, which helps to build a stronger immune system.

1.In a small saucepan, boil the squash for 5 minutes or just until tender. Drain well and set aside for about 10 minutes, until cool.
2. Make the dressing: In a small bowl, whisk together the pomegranate juice, oil, vinegar and honey. Set aside.
3. Arrange the kale on a serving plate. Sprinkle with the apricots, pomegranate seeds, berries and cooled cooked squash. Pour prepared dressing over top and toss until well coated. Serve.

1 cup diced butternut squash
8 cups lightly packed baby
kale or spinach leaves
1/2 cup diced unsulphured dried apricots
1/2 cup pomegranate seeds
1/2 cup raspberries

1/4 cup pomegranate juice
2 1/2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
2 tsp liquid honey

Makes 6 servings.

Prep Time: 5 minutes
Cook Time: 5 minutes

Nutritional Information per Serving
Calories 151
Carbohydrates 23.3 g
Fibre 4.0 g
Protein 3.6 g
Fat 6.4 g
Saturated Fat 0.9 g
Cholesterol 0 mg
Sodium 46.7 mg