Blood Orange and Roasted Butternut Squash Kale Salad Recipe

Blood Orange and Roasted Butternut Squash Kale Salad Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons, Moro Oranges
Quick Facts Bottom

The combination of kale, citrus and butternut squash makes for a knock-out salad. Blood Orange and Roasted Butternut Squash Kale Salad is refreshingly tart but the toasted walnuts and pomegranate seeds add a nice sweetness and crunch.


  • 1/2 cup Sunkist® blood orange juice
  • 3 Tbsp. Sunkist® fresh lemon juice
  • 2 Tbsp. red wine vinegar
  • 1 clove garlic, minced
  • 1/4 cup extra virgin olive oil
  • 3 Sunkist® blood oranges, peeled, seeded and cut into 12 pinwheels
  • 1 bunch kale (about 3/4 pound) stemmed and finely chopped
  • 1 cup butternut squash, medium dice
  • 1 Tbsp. butter
  • 1/2 cup toasted walnuts
  • 2 Tbsp. pomegranate seeds
  • Kosher salt and freshly ground black pepper to taste

Instructions: (Makes 4 servings)

  • Whisk together juices, red wine vinegar and garlic in a bowl. Slowly whisk in olive oil and set aside.
  • In a sauté pan over medium heat add the butter and butternut squash. Season with salt and pepper. Cook throughly until well carmelized, tossing occasionally.
  • In a large mixing bowl add kale, butternut squash and toasted walnuts. Toss with the olive oil mixture, season generously with salt and pepper.

  • To Serve: Divide the salad between four plates, decorate each plate with three blood orange pinwheels and pomegranate seeds.

Nutrition Information (per serving):

Calories 380; Total Fat 27g; Saturated Fat 5g; % Calories from Fat 64%; % Calories from Saturated Fat 11%; Cholesterol 10mg; Carbohydrate 34g; Dietary Fiber 7g; Sodium 190mg; Protein 7g