Kale and Roasted Butternut Squash Salad Recipe

Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with foil.

Toss butternut squash cubes with olive oil, everything seasoning, and rosemary in a large bowl. Pour onto the prepared pan in a single layer.

Roast, uncovered, in the preheated oven until squash is fork tender, 20 to 25 minutes. Place in the refrigerator to cool, about 15 minutes.

Stack kale leaves, roll up tightly, and cut across the roll in 1/8-inch slices, creating thin shreds (chiffonade). Place shreds in a large salad bowl. Add cabbage, apple, and pomegranate seeds, and butternut squash to the salad bowl.

For vinaigrette, pour pomegranate juice, olive oil, and red wine vinegar into a jar with a tight-fitting lid. Add Dijon mustard, garlic, honey, and a little salt. Close the lid and shake vigorously. Taste, and adjust honey and salt, if necessary.

Pour vinaigrette over salad and toss. Garnish with walnuts, feta, and red onion, to taste.