If fall could take a selfie, it would look a lot like this salad. Orange-hued squash and sweet potato roast up tender and caramelized, adding rich color and flavor to the bold, hearty greens. Even after it’s dressed, this salad holds remarkably well, but you can assemble it and keep the dressing separate until it’s time to eat, if you like. Casual enough to enjoy in a pumpkin patch or from your tailgate, it’s plenty pretty to serve for Thanksgiving.
Ingredients
- 1 large sweet potato, cut into 1½-inch pieces
- 1 fall squash (such as kabocha or acorn), cut into 1½-inch pieces
- ¼ cup plus 1 tablespoon olive oil
- 2 teaspoons honey 2¼ teaspoons kosher salt, divided, plus additional, to taste
- ½ teaspoon freshly ground black pepper, plus additional, to taste
- ½ cup buttermilk
- Juice from 1 lemon
- 3 tablespoons Greek yogurt
- 2 tablespoons Dijon mustard
- 4 scallions, white and green parts minced
- 2 garlic cloves, minced 1 bunch kale (stems removed), chopped
- ½ cup roasted salted pecans
- 8 ounces pomegranate arils
Instructions
Preheat oven to 400°. On a rimmed baking sheet, toss together sweet potato, squash, ¼ cup olive oil, honey, 2 teaspoons salt and ½ teaspoon pepper. Bake until tender and browned, about 35 minutes, tossing halfway through cooking time. Let cool.
Meanwhile, in a medium bowl, stir together buttermilk, lemon juice, yogurt, mustard, 1 tablespoon olive oil, scallions and garlic. Season with ¼ teaspoon salt and a pinch of pepper; taste and adjust seasonings as desired.
To serve, combine sweet potato, squash, kale and pecans in a large bowl; add half of dressing; toss to coat. Sprinkle with pomegranate arils, and drizzle with desired amount of remaining dressing.
