[Skip to Content]

Recipes: Kale, Butternut Squash and Pomegranate Salad; Pumpkin Spice Overnight Oats

Kale, Butternut Squash and Pomegranate Salad


1 large butternut squash (about 3 pounds), peeled, cut into 3/4-inch cubes

1/4 cup olive oil, divided

5 cloves garlic

1/2 teaspoon turmeric

1/4 teaspoon salt

Freshly ground black pepper

1/2 cup chopped walnuts (can also use pumpkin seeds or sliced almonds)

2 large bunches (about 2 pounds total) Tuscan kale, stemmed

and thinly sliced

1/4 cup fresh lemon juice (from 1 large lemon), divided

Sea salt

1 tablespoon apple cider vinegar

1 teaspoon pure maple syrup

1 tablespoon Dijon mustard

1 shallot, finely chopped

1 cup pomegranate seeds (from 1 large pomegranate)

Nutritional information per serving

200 calories

11 grams total fat

23 grams carbohydrates

5 grams protein

4 grams fiber

105 milligrams sodium


Preheat oven to 400 degrees. Place cubed butternut squash on baking sheet; drizzle 1 teaspoon olive oil over the top. Add whole garlic cloves, turmeric, and salt and pepper. Toss to evenly coat the butternut squash with oil and spices. Spread butternut cubes evenly around pan and roast for 30 to 40 minutes, until squash is fork tender.

While the squash is roasting, heat 1 teaspoon olive oil in a small skillet over medium-high heat. Add walnuts and cook, stirring occasionally, until they are just golden brown, 2 to 3 minutes. Set aside.

Prepare the kale by slicing it into thin strips. Add the 2 tablespoons lemon juice and a pinch of sea salt and massage into kale to wilt. Set aside. (Note: if you are prepping the day ahead, only add the lemon and massage the kale the day it’s served.)

When the squash and garlic are done roasting, remove the garlic pieces and add them to a medium bowl or food processor. Add the remaining olive oil, lemon juice, apple cider vinegar, maple syrup, Dijon mustard and shallot; whisk or pulse until smooth.

In a large mixing bowl, combine kale with about 3/4 of the dressing and toss until kale is lightly coated. Add more dressing to taste and reserve any leftover for another use.

Add roasted squash and pomegranate seeds to the kale; toss to combine. Transfer to a serving bowl and top with toasted walnuts. Makes 8 servings.

Source: American Institute for Cancer Research

Pumpkin Spice Overnight Oats


1/2  cup rolled oats

1/2 cup unsweetened almond milk

1/3 cup plain Greek yogurt

1 tablespoon ground flaxseed

2 tablespoons pumpkin puree

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Pinch of salt

Nutritional information per serving

330 calories

7 grams fat

50 grams carbohydrates

17 grams protein

8 grams dietary fiber

280 milligrams sodium


Stir together all ingredients in a medium-sized bowl. Add to a Mason jar with a fitted lid. Refrigerate and store overnight. Makes 1 serving.

Source: American Institute for Cancer Research

Cancer Care magazine fall 2019 issue coverThis article appears in the fall 2019 issue of Cancer Care magazine.