Recipe via With Food + Love |


Adapted from Food52 Vegan

Notes: Gena's recipe dressed this salad with a light dijon vinaigrette, but I chose to make a creamy version by switching up the ratio and add some almond milk in the mix. The original recipe also calls for roasted hazelnuts, but I didn't have any on hand and used pumpkin seeds instead. As you can see, the recipe is pretty versatile, feel free to play around with it and make it your own.


1 small kabocha squash, cut into bite-sized pieces

2 tablespoons olive oil, divided

1/2 teaspoon sea salt, divided

1/2 teaspoon ground black pepper, divided

juice from 1/2 lemon

1 large bunch curly kale, ribs removed + chopped fine

1 tablespoon dijon mustard

1 tablespoon unsweetened almond milk

1/2 tablespoon maple syrup

1/4 cup pomegranate seeds

1/4 cup shelled pumpkin seeds

Preheat the oven to 450 degrees and line a baking sheet with parchment paper.

Drizzle half the olive oil, and sprinkle half the salt and pepper onto the cut kobocha squash. Toss to coat well and roast for 20 minutes or until golden brown, flipping half-way.

While the squash is roasting massage your kale for a few minutes with the remaining olive oil, salt, pepper and lemon juice and, set aside.

Whisk together the dijon mustard, almond milk and maple syrup, and set aside.

When the squash is done roasting toss it with the kale. Plate it with the pomegranate and pumpkin seeds and drizzle the dressing on top.