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Blood Orange and Roasted Butternut Squash Kale Salad

  • 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
  1. Whisk together juices, red wine vinegar and garlic in a bowl. Slowly whisk in olive oil and set aside.
  2. 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.
  3. In a large mixing bowl add kale, butternut squash and toasted walnuts. Toss with the olive oil mixture, season generously with salt and pepper.
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