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Immune System-Boosting Foods: Kale Salad

  • Author: Chef Serena Poon


1 bunch kale.

1 c. cubed butternut squash

1/4 tbsp. olive oil

1/4 tsp salt

1/3 c. toasted pumpkin seeds

1/2 c. pomegranate seeds

1/2 tbsp balsamic vinegar


  1. If your squash is raw, a simple way to prep butternut squash is by roasting 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.
  2. 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, for about 2 minutes.
  3. Add the roasted squash, pumpkin and pomegranate seeds and gently toss to combine.
  4. Add the vinegar and toss again.
  5. Check the seasonings, adding a little more oil and/or vinegar, if needed.