Kale With Roasted Banana Squash Salad

Kale With Roasted Banana Squash Salad

I served this salad as a base for cornish game hens roasted in pomegranate molasses and sumac and it was fantastic.  It’s a natural accompaniment to the fowl and the dressing is lip smacking delicious.  You could use any winter squash here.  I’ve used butternut, red kuri, and even sweet potatoes.

Arugula is a fun choice, but I had some kale that I needed to use.  Both hold up well to being topped with warm meat.  I had some pepitas I roasted for some texture and a lone pomegranate floating around the fridge for a lovely pop of freshness in the salad.  For some heartiness…as if the roasted squash and kale isn’t hearty enough…you could add some toasted chopped pecans, but walnuts would be tasty also, if pepitas aren’t your thing.

Onions and fowl have always been great partners, but you could easily toss in some celery instead.  Apples and dried cranberries would be fantastic add ins, especially if this salad was eaten as a main course to make it more substantial.

Kale Salad In Pomegranate Vinaigrette


  • 1 large bunch kale of your choice chopped
  • 1 pomegranate seeds removed
  • 1/2 cup raw or roasted pepitas
  • 1/2 medium onion sliced thin
  • 2 cups roasted banana squash
  • 1/2 cup olive oil
  • 3 tablespoons champagne vinegar
  • 3 tablespoons pomegranate molasses
  • Kosher salt and pepper to taste


  • Assemble the first five ingredients in a large bowl.  Whisk together the next four ingredients and pour over the salad.  Serve immediately.  Thank me later.

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