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.

RECIPE INSTRUCTIONS
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.

INGREDIENTS
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

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

NOTES
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