Butternut Squash and Apple Salad


This veggie-rich salad is both fresh and comforting. Perfect for any season!



  • 2 cups butternut squash, 1-inch cubed
  • 2 cups New York apples, 1-inch cubed
  • 2 cups chopped kale
  • 1/3 cup olive oil
  • ¼ cup salted pumpkin seeds
  • ¼ cup pomegranate arils
  • Salt and pepper to taste


  • ½ cup apple cider vinegar
  • 1/3 cup olive oil
  • ¼ cup packed brown sugar
  • 2 teaspoon fresh grated ginger



  1. Preheat oven to 375°F. In a medium bowl, drizzle butternut squash with olive oil, salt, and pepper and toss to coat. Spread evenly in a baking dish and bake until soft and beginning to brown, about 25-30 minutes.
  2. While squash cooks, prepare dressing by whisking ingredients together until combined. Set aside.
  3. Place kale in a large bowl and massage with your fingers until it becomes tender, about five minutes. Add chopped apples, cooked butternut squash, pumpkin seeds, and pomegranate arils. Drizzle with dressing and toss to combine. Serve immediately.

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