Warm Salad with Pomegranate Balsamic Dressing

This simple warm salad with pork and a pomegranate balsamic reduction dressing will keep you warm in the winter and happy because it was so easy.

Course Lunch, Main Course, Salad

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings person

2 teaspoons Extra virgin olive oil (need an additional 1 tablespoon for salad dressing)
½ cup butternut squash cubed
2 cups chopped kale
½ cup Pomegranate balsamic vinegar refer to pomegranate balsamic vinegar recipe in notes
1 tablespoon Pistachios chopped
Salt and pepper
1 tablespoon Pomegranate aerils (optional)

Reduce vinegar by pouring ½ cup of pomegranate balsamic vinegar (link to recipe in recipe notes) to hot saucepan. Cook on medium-medium/high heat, stirring occasionally, until ⅓-1/2 of vinegar remains. Remove from heat and add 1 tablespoon of olive oil to reduced sauce. Stir together, and set aside. (if dressing hardens, whisk in more pomegranate balsamic vinegar, adding just a bit at a time. This will thin it out)
Add ½ c uncooked butternut squash cubes to a microwave safe bowl with ¼ cup water in it. Microwave on high for 4-5 minutes, or until butternut squash is soft (test by piercing a fork into one cube. If it goes in and comes out easily, it's done).
Heat cast iron skillet or large saucepan over medium/medium high heat. Once pan is hot, add 2 teaspoon oil, and then ½ cup cooked cubed butternut squash. Season with a pinch of salt and pepper. Stir and flip butternut squash just 3-4 times so each side gets crispy. Squash is done once sides are crispy. Remove from pan once crispy.
Add chopped kale to pan, and cook until softened and kale begins crisp up. Stir kale often to avoid burning. Remove from pan.
Add butternut squash, cooked kale, 1 tablespoon of each pistachios and pomegranate aerils (optional) to a plate. Pour pomegranate balsamic salad dressing over salad.
Serve with pomegranate balsamic marinated pork loin or pork chop. Recipes in notes section.

If salad dressing hardens, whisk in more pomegranate balsamic vinegar, adding just a bit at a time. This will thin it out.
Test doneness of butternut squash by piercing a fork into one cube. If it goes in and comes out easily, it's done
Pomegranate balsamic vinegar recipe
Pomegranate balsamic marinated pork loin recipe: marinade 2-3 lb pork loin in 2 cups pomegranate balsamic vinegar for 4+ hours. Remove from refrigerator and cook (with marinade) in an Instant Pot on MEAT setting for 15-20 minutes. Check doneness by using an instant read thermometer (it should be 145 degrees)
Pork chop recipe
Add goat cheese and chiffonade mint leaves (really thin sliced) for extra flavor