Kale Salad with Butternut Squash, Pomegranate, and Pumpkin Seeds - PCOS-Friendly Recipe
This Kale Salad with Butternut Squash, Pomegranate, and Pumpkin Seeds is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 large butternut squash (about 3 pounds), peeled cut into 3/4" cubes
- 1/2 cup, plus 4 teaspoons extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 whole head garlic
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 2 teaspoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped shallot
- 1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
- 1 cup finely grated Parmesan cheese (1 1/2 ounces)
- 1 cup pomegranate seeds (from 1 large pomegranate)
Instructions
- Heat oven to 425 °F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35 –40 minutes. Remove garlic and squash from oven and set aside to cool.
- Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2 –3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.
- Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.
- In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
- Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Kale, Lemon.
You Have a Recipe. But Do You Have a Full Week?
One great recipe is a start. A complete PCOS meal plan is a system. Here is how to go from one meal to a full week of eating that supports your hormones.
Free. Personalized. No signup required to start.
Frequently Asked Questions
Yes, this Kale Salad with Butternut Squash, Pomegranate, and Pumpkin Seeds recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
Each recipe you add to your rotation makes PCOS management easier. Variety keeps you from getting bored and quitting.
Comments
Register or log in to add a comment