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Kale Salad with Butternut Squash, Pomegranate, and Pumpkin Seeds
Ingredients
  • 1 large butternut squash (about 3 pounds), peeled cut into ¾" cubes
  • ½ cup, plus 4 teaspoons extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 whole head garlic
  • ½ cup raw pumpkin seeds (pepitas)
  • ¼ cup fresh lemon juice (from 1 large lemon)
  • 2 teaspoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon finely chopped shallot
  • 1 ½ pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
  • 1 cup finely grated Parmesan cheese (1 ½ ounces)
  • 1 cup pomegranate seeds (from 1 large pomegranate)
Steps
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