Fall Harvest Roasted Butternut Squash and Pomegranate Salad72
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This salad is my fall staple salad. It's healthy, simple, so delicious, and perfectly fitting for crisp fall nights...and great for Thanksgiving too!
- 2 Tbsp. extra virgin olive oil
- 1 butternut squash- peeled, halved & cut into 1/4 inch half-circles
- 2 Tbsp. honey
- 1/2 C. raw pepitas
- 1 tsp. ground cinnamon
- 1/4 tsp. cayenne pepper
- 1 head Kale (Or bunch tuscan kale), shredded
- 4 C. shredded brussels sprouts
- arils from 1 pomegranate
- 4-6 fresh figs (optional)
- 1/2 C. shredded gouda cheese
- 1/4 C. extra virgin olive oil
- 1 shallot, thinly sliced
- 1/4 C. Pomegranate juice
- 2 Tbsp. balsamic vinegar
- 1 Tbsp chopped fresh sage
- 2 Tbsp honey
- kosher salt and black pepper
- 1 pinch crushed red pepper flakes
- Preheat the oven to 425 degrees F. On a baking sheet, toss together the butternut squash, 1 tablespoons olive oil, 1 tablespoon honey, 1/2 teaspoon cinnamon, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, flipping halfway through cooking, until the squash is tender.
- Line a separate baking sheet with parchment paper. Add the pepitas, 1 tablespoon olive oil, 1 tablespoon honey, 1/2 teaspoon cinnamon, the cayenne, and a pinch of salt. Arrange in a single layer. Transfer to the oven and bake for 8-10 minutes or until the pepitas are toasted. Watch closely!
- Meanwhile, in a large salad bowl, combine the kale, brussels sprouts, and pomegranates.
- To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots and sage, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the pomegranate juice, balsamic vinegar, and honey. Season with salt, pepper, and crushed red pepper flakes.
- Pour the vinaigrette over the salad, tossing to combine. Add the roasted squash, gently tossing. Top the salad with toasted pepitas, figs, if using, and cheese. Eat and enjoy!
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