winter crunch salad

Name: winter crunch salad
Ingredients: 1 medium butternut squash (about 2 pounds), or 1 1/2 pounds pre-cut squash; 2 tablespoons plus 1 teaspoon extra-virgin olive oil, (divided); 1 teaspoon kosher salt, (divided); freshly ground black pepper; 1/2 cup pepitas; 1/4 teaspoon ground cumin; 1/8 teaspoon ground ginger; 2 bunches Tuscan kale, thick stems removed and leaves thinly sliced (I like to stack the leaves, roll them into a tube, and then cut into thin ribbons crosswise).; 1 large pomegranate (or 1/2 cup pomegranate seeds); 2 ounces feta cheese, crumbed (1/4 cup); 1/4 cup fresh pomegranate juice (see directions below; this can come from the same pomegranate your seeds are coming from!); 2 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 1/2 shallot, chopped; 1 teaspoon finely grated fresh ginger; 1 teaspoon Dijon mustard; 1 teaspoon honey; kosher salt; freshly ground black pepper

with the prettiest pink dressing

winter crunch salad in a large salad bowl

It’s been 7+ years since I graduated from culinary school and I STILL make this winter crunch salad every December — that’s how good it is! (Our curriculum was mostly plant-based, so we spent a lot of time on salads!) …