It's just before the holidays and while this dish incorporates a lot of wintery goodness - kale, gourd, pomegranate - it's a nice, light and healthy recipe that won't make you feel guilty with all the cookies, candies and chocolates you've been nibbling on at parties and in the office kitchen!
Servings
4 bowls
Ingredients
1 lb chicken breast (optional, omit for vegetarian version)
1 small butternut squash (or 1 12 oz bag pre-cut butternut squash)
1 bunch kale
3 cloves of garlic
1/2 cup pomegranate seeds
4 oz feta cheese
2 tbsp balsamic vinegar
2 tbsp olive oil
1/2 cup walnuts, roasted
Salt & Pepper to taste
Italian Seasoning to taste (optional)
Equipment
Frying pan
Sheet pan
Directions
If using the chicken, pat dry and season with salt, pepper and Italian seasoning. Heat frying pan on medium high with some olive oil, and one hot, cook the breast through, approximately 20 minutes or until the center is no longer pink. Once cooked, dice into bite sized pieces
Preheat the oven to 450°F and move a rack to the second position from the top. Dice the butternut squash into cubes approximately 1/2"/1cm in size. Season with salt and pepper, and toss with olive oil. Cover the sheet pan with foil and layout the butternut squash in a single layer. Cook for 20 minutes or until the outside of the squash pieces are golden and browned
While the squash is cooking, wash the kale and remove from the stem, breaking into smaller pieces. In the pan used for the chicken, heat some oil on medium high and sauté the garlic until golden. Then, add in the kale, tossing frequently until deep green, but still keeping some of it's structure, approximately 5 minutes.
At this point you need just assemble the salad - in each bowl, put a base of kale, then butternut squash, chicken, feta, pomegranate seeds and walnuts. Drizzle with balsamic vinegar and olive oil and enjoy!