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Kale and Brussels Sprouts Salad with Butternut Squash, Pomegranate, and Candied Pecans

This gorgeous salad is perfect for all of your holiday meals!

Recipe from Two Peas & Their Pod

5 from 1 vote


For the salad:

  • 1 small butternut squash peeled, seeds removed, and chopped into 1/2-inch cubes
  • 1 tablespoon olive oil
  • Pinch of sea salt
  • 1 small bunch Lacinato kale Dino or Tuscan kale, finely chopped
  • 1 lb brussels sprouts finely chopped
  • 1 cup pomegranate seeds from one large pomegranate
  • 1/2 cup candied pecans
  • 1/3 cup shredded Parmesan cheese

For the dressing:

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic minced
  • 2 teaspoons shallot minced
  • Salt and black pepper to taste


  • 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.
  • 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.
  • 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!