Kale and Brussels Sprouts Salad with Butternut Squash, Pomegranate, and Candied Pecans
This kale and Brussels sprouts salad with butternut squash, pomegranate, and candied pecans is the perfect healthy holiday side dish. Make it ahead for stress-free entert
Before you go, Roasted Pear and Cranberry Brussels Sprouts or Brussels Sprouts Flatbread are worth a click.
Why This Kale and Brussels Sprouts Salad Saved My Thanksgiving
I wasn’t sure I wanted to do Thanksgiving this year. No family coming in, friends all booked, just the three of us, well, two and a half, since Maxwell can’t reach the table yet. Josh wanted the full turkey spread, but I couldn’t face that much cooking for so few people. Then I remembered this kale and brussels sprouts salad. It’s the one dish I actually wanted to make, and honestly, it’s the only reason I agreed to host at all. Roasted butternut squash, tart pomegranate, crunchy candied pecans, it’s a whole holiday meal in a bowl, no roasting pan required.
Why You’ll Love This Holiday Salad
- Kale and Brussels sprouts don’t get soggy, so you can dress this salad hours ahead without it turning into a sad mess.
- The roasted butternut squash adds a creamy sweetness that plays off the tart pomegranate seeds and salty Parmesan.
- It’s a one-bowl wonder, no separate cooking for the greens, just massage and toss.
Key Ingredients for This Holiday Salad
- Lacinato kale: Also called dinosaur or Tuscan kale. It’s flatter and more tender than curly kale, so it massages quickly. Look for bunches with dark, firm leaves, avoid any that look yellow or wilted.
- Butternut squash: A small squash (about 1.5-2 pounds) is plenty. You want one that feels heavy for its size and has a solid, unblemished skin. Pre-cut cubes save time but check they’re fresh.
- Pomegranate seeds: Fresh seeds are best for that juicy pop. You can find them pre-packaged in the produce section, or buy a whole pomegranate and seed it yourself (see FAQ for the easy method).
Kitchen Tools for This Salad
- Baking sheet (for roasting the squash)
- Large mixing bowl (for massaging and tossing the salad)
- Chef’s knife and cutting board
- Small bowl or jar for whisking the dressing
Tips for the Best Kale and Brussels Sprouts Salad
Spread the butternut squash in a single layer on the baking sheet. Crowding it will steam instead of roast, and you’ll miss that caramelized edge. Stir once halfway through, and pull it when a fork slides in easily, around 25-30 minutes.
The dressing is simple but needs a good whisk. Make sure the shallot and garlic are minced fine so they distribute evenly. Taste before pouring, you might want a pinch more salt or an extra splash of vinegar if your pomegranate seeds are on the sweet side.
The Secret to Perfectly Tender Kale: Massaging
Kale gets a bad rap for being tough and chewy, but a quick massage changes everything. The salt draws out a little moisture and breaks down the cell walls, turning stiff leaves into something almost silky. Use your hands, don’t be shy. Grab handfuls and squeeze, rub, and knead for a full 2-3 minutes. You’ll see the color deepen and the volume shrink by about half. That’s when you know it’s ready. This step is what makes the salad so easy to eat, even for people who swear they don’t like kale.
Easy Variations for This Kale and Brussels Sprouts Salad
To make it a heartier main dish, toss in some cooked quinoa or farro, the grains soak up the dressing nicely. For a vegan version, skip the Parmesan and use a sprinkle of nutritional yeast or toasted pumpkin seeds instead. If you’re not a fan of candied pecans, toasted walnuts or slivered almonds work just as well. And if pomegranate seeds aren’t in season, dried cranberries or fresh apple slices give a similar sweet-tart pop.
What to Serve with This Fall Salad
This salad is a natural alongside roast turkey or glazed ham, the tangy dressing cuts through rich meat beautifully. For a lighter meal, pile it next to a bowl of butternut squash soup or serve it as a main with grilled chicken or chickpeas on top. It also works as a side for Thanksgiving or Christmas dinner, where it brings a bright, crunchy contrast to all the creamy casseroles and mashed potatoes.
How to Store Leftover Kale and Brussels Sprouts Salad
Store any leftovers in an airtight container in the fridge for up to 3 days. The kale and Brussels sprouts actually hold up better than most salads, they won’t turn limp overnight. If you’re making it ahead, keep the dressing separate and toss just before serving to keep the candied pecans crunchy.
Kale and Brussels Sprouts Salad FAQs
Can I use curly kale instead of lacinato?
Yes, but lacinato (also called Tuscan or dinosaur kale) is more tender and easier to massage. Curly kale works too, just massage it a little longer, about 4-5 minutes, until it softens.
Do I have to roast the butternut squash?
You can use raw, thinly shaved butternut squash for a crunchier texture, but roasting brings out its natural sweetness and softens it. If you’re short on time, look for pre-cut squash cubes at the store.
How do I get pomegranate seeds without a mess?
Cut the pomegranate in half crosswise, hold it cut-side down over a bowl, and whack the skin firmly with a wooden spoon. The seeds fall out easily, and the white pith stays behind.
Can I make this salad a day ahead?
Yes, but keep the dressing and candied pecans separate until you’re ready to serve. The massaged kale and roasted squash can be combined and refrigerated overnight. Add the pomegranate seeds, pecans, and Parmesan just before serving.
Recipe
Kale and Brussels Sprouts Salad with Butternut Squash, Pomegranate, and Candied Pecans
This gorgeous salad is perfect for all of your holiday meals!
Ingredients
salad
- 1 small butternut squash, peeled, seeds removed, and chopped into 1/2-inch cubes
- 1 tbsp olive oil
- 1 pinch sea salt
- 1 small bunch lacinato kale, finely chopped
- 1 lb brussels sprouts, finely chopped
- 1 cup pomegranate seeds, from one large pomegranate
- 0.5 cup candied pecans
- 0.333 cup shredded parmesan cheese
dressing
- 0.25 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 small clove garlic, minced
- 2 tsp shallot, minced
- to taste salt and black pepper
Instructions
- 1
Preheat the oven to 400 degrees F. Place the butternut squash on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Roast the squash for 25-30 minutes, stirring once, or until the squash is tender. Remove from the oven and set aside.
- 2
Place the kale in a large bowl and sprinkle with sea salt. Massage the leaves for for 2-3 minutes, or until they soften and start to wilt. Stir in the chopped brussels sprouts, butternut squash, pomegranate seeds, candied pecans, and Parmesan cheese.
- 3
To make the dressing, whisk together the olive oil, apple cider vinegar, mustard, garlic, and shallot. Season with salt and black pepper, to taste. Pour the dressing over the salad and toss well. Serve!
Nutrition (per serving)
Calorie breakdown
How this was calculated — 11 of 14 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: fall, gluten-free, glutenFree, holiday, Oven Baked, vegetarian
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