Roasted Butternut Squash and Pomegranate Salad

Prep Time 15 minutes 

Cook Time 30 minutes 

Total Time 45 minutes 

Servings: 6

Calories Per Serving: 672 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

·       2 tablespoon extra virgin olive oil

·       1 small butternut squash, halved, peeled, and cut into 1/4 inch half circles

·       2 tablespoons honey

·       32 g raw pepitas

·       1 teaspoon ground cinnamon

·       1/4 teaspoon cayenne pepper

·       1 head kale, shredded

·       352 g shredded brussels sprouts

·       arils from 1 pomegranate

·       4-6 fresh figs (optional)

·       100g shredded gouda cheese

POMEGRANATE VINAIGRETTE

·       54 g extra virgin olive oil

·       1 shallot, thinly sliced

·       1 tablespoon chopped fresh sage

·       62.25 g pomegranate juice

·       2 tablespoons balsamic vinegar

·       2 tablespoons honey

·       kosher salt and black pepper

·       1 pinch crushed red pepper flakes

Instructions

1. Preheat the oven to 215C. 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.

2. 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!

3. Meanwhile, in a large salad bowl, combine the kale, brussels sprouts, and pomegranates.

4. 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. 

5. 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!

Notes

To Make Ahead: This salad can be made and assembled through step 4. Combine the greens, pomegranates, and roasted squash in a salad bowl, but leave the seeds out. Store the bowl in the fridge, covered, and keep the seeds and vinaigrette separate. Then, just before serving, warm the vinaigrette and toss the salad together.

Leftovers: leftovers will keep well for 2-3 days. This salad is delicious warmed or chilled.