Kale is a bone-building powerhouse, thanks to its calcium and vitamin K. Apples and pomegranate seeds provide a bright pop of sweetness to contrast the strong earthy flavors, while the squash ties it all together.

Also appeared in: Health, October, 2020


Credit: Greg DuPree

Recipe Summary test

15 mins
45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Place kale in a large bowl. Whisk together tahini, lemon juice, maple syrup, 1 tablespoon water, garlic, and 1/2 teaspoon salt in a small bowl. Drizzle 1/4 cup tahini dressing onto kale, and massage into leaves using your hands.

  • Cut squash halves crosswise into 1/2-inch-thick slices; transfer to a large rimmed baking sheet. Drizzle evenly with oil; sprinkle with pepper and remaining 1/2 teaspoon salt. Toss to coat. Bake squash, turning over halfway through, until tender and brown, 30 minutes.

  • Arrange kale on a serving platter. Top with squash, apple, parsley, pomegranate arils, and pepitas. Drizzle with remaining 1/4 cup tahini dressing.

Nutrition Facts

255 calories; fat 15g; saturated fat 2g; fiber 6g; protein 8g; carbohydrates 29g; sodium 530mg; iron 3mg; calcium 152mg.