[Winter Recipe Inspo] Immunity Kale Salad

Kale, butternut squash, pumpkin seeds and pomegranate seeds are ingredients commonly associated with the fall and winter months. They are often readily available and at their peak freshness during December. Utilizing these ingredients in the recipe provides a connection to seasonal produce, as well as a visually appealing and festive color palette.

“December can be a month of indulgence with holiday treats, so incorporating a nutrient-rich salad like this can provide balance and nourishment. Kale is a nutrient powerhouse, packed with vitamins and minerals. Butternut squash provides a dose of vitamins A and C, while pumpkin seeds offer healthy fats and protein. Pomegranate seeds are rich in antioxidants. I hope you enjoy,” said Serena Poon, celebrity chef and nutritionist.

Immunity Kale Soup

Serves 2-3

• 1 bunch kale
• 1 cup cubed butternut squash
• 1/4 Tbsp. olive oil
• 1/4 tsp. salt
• 1/3 cup toasted pumpkin seeds
• 1/2 cup pomegranate seeds
• 1/2 Tbsp. balsamic vinegar

Related: Top 5 Immunity Boosters for Winter

If your squash is raw, a simple way to prep butternut squash is by roasting it in the oven. Preheat the oven to 400 degrees F, then toss the butternut squash cubes in 1 Tbsp. of olive oil with a pinch of salt and black pepper. Place in a baking pan and position on a center rack in the oven and let it roast for about 15 mins. or until just tender.

In a large bowl, combine the kale, oil and salt. Using your hands, massage the leaves, rubbing them with the oil and salt until they become softer, smaller and darker, about 2 minutes.

Add the roasted squash, pumpkin and pomegranate seeds and gently toss to combine. Add the vinegar and toss again. Check the seasonings, adding a little more oil or vinegar, if needed.