Food & Drink

This Thanksgiving Salad Is 100% Trader Joe's Products, 1,000% Delicious

Published On 11/18/2016 Published On 11/18/2016
Trader joe's Thanksgiving
Cole Saladino/Thrillist

Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds


  • 1 box TJ's pre-cut butternut squash
  • 2 teaspoons olive oil + ¼ cup olive oil
  • ½ cup TJ's pumpkin seeds (pepitas)
  • ¼ cup fresh lemon juice (from 1 large, juicy-ass lemon)
  • 2 teaspoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon cayenne
  • 1 bag TJ's pre-cut kale, large stems removed
  • ½ cup TJ's pomegranate seeds
  • 1 ½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper


  • Heat oven to 425°F. On a rimmed baking sheet, toss squash (you'll want to cut larger chunks into smaller cubes) with 2 teaspoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, stirring squash occasionally after the first 15 minutes until it's golden and tender. Remove squash from oven and set aside to cool.
  • While that squash is cooking, whisk together the lemon juice, maple syrup, mustard, shallot, 1 teaspoon salt, ¼ teaspoon pepper, and the cayenne, then whisk oil into it slowly (like, pour it slowly… whisk fast). Boom. Dressing.
  • In a large mixing bowl, combine kale with about ¾ of the dressing and use your hands to massage it into the kale, shiatsu-style. Add more dressing as needed. Reserve any leftover dressing for another use/to drink the next day when you're really craving that flavor but too lazy to make another salad.
  • Add the cooled roasted squash (not while it's steaming!) and pomegranate seeds to bowl. Toss it all together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.