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Festive Kale Salad with Butternut Squash, Honey Rosemary Vinaigrette

Festive Kale sale with Butternut Squash, Figs, Prosciutto, Pomegranate, Nut with a Rosemary Olive Oil Vinaigrette.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad
Cuisine: American
Servings: 6
Author: Angela Roberts


  • 2 bunches lacinato kale see notes
  • 1 to 2 cups or handfuls arugula
  • 1/2 navel orange peeled
  • 1/4 cup pomegranate seeds
  • 4 figs cut in halves or quarters
  • 6 slices proscuitto sliced thinly, torn into pieces
  • 1 medium sized butternut squash
  • 1/4 cup walnuts
  • 1 to 2 gala apples or mix of apple and pear
  • Honey Rosemary Vinaigrette
  • 3 to 6 tablespoons Apple Cider Vinegar
  • 1 tablespoon honey
  • 6 tablespoons Spectrum® Rosemary Olive Oil


  • Microwave butternut squash for 2 to 3 minutes to slightly soften.
  • Peel butternut squash with a potato peeler. Cut into 1/2 inch discs crosswise and remove seeds.
  • Brush lightly with olive oil and roast at 400 degrees F. for 20 to 30 minutes until softened.Turn over at 15 minutes.
  • Roast walnuts for 4 to 5 minutes at 400 degrees F.
  • Cool Squash. Then cut into stars with cookie cutter. There will be some left over you can use for another recipe or add into the salad.
  • Roast
  • Peel orange, cut into bite sized pieces, making sure to remove pith.
  • Slice apple and or pears with skin on, thinly or if you prefer, you can dice.
  • Remove arils from pomegranate.
  • Chop kale into small bite sized pieces, less an inch.
  • Toss kale with vinaigrette, just enough to wet leaves.
  • You can add more later if needed. (recipe below). Let kale sit in vinaigrette for 20 minutes if you have time.
  • Season with salt and pepper.
  • Add arugula to the kale.
  • Arrange on large platter or large bowl.
  • Add, oranges, sliced apples. Toss until combined. You may leave some sliced fruit on side if serving at party. You can choose to keep figs and prosciutto on side of platter, instead of in the salad.
  • When ready to serve, add prosciutto and figs.
  • Top with walnuts, pomegranate seeds.
  • Top with butternut squash.
  • Season again with sea salt and black pepper.
  • Taste to see if you need to add more vinaigrette.
  • Instructions for Vinaigrette
  • Mix vinegar with honey until well incorporated. I do this in a jar.
  • Add olive oll. Mix well.
  • Taste for acid. You may need to add more vinegar if not acidic enough or more olive oil. This will depend on your own taste. We like kale salad with a lot of acid. Add salt and pepper before you add more vinegar, as that affects flavor.


Lacinato kale also known as dinosaur kale or Tuscan kale is the long leaves with thick ribs. Remove the ribs before chopping. You can use a curly kale, but I always prefer this kale as a better option for salads.