Ingredients
2 tablespoons extra virgin olive oil
1 small butternut squash, halved, peeled, and cut into 1/4 inch half circles
2 tablespoons honey
1/2 cup raw pepitas
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 head kale, shredded
4 cups shredded Brussels sprouts
Arils from 1 pomegranate
4–6 fresh figs (optional)
1/2 cup shredded gouda cheese
Pomegranate Vinaigrette:
1/4 cup extra virgin olive oil
1 shallot, thinly sliced
1 tablespoon chopped fresh sage
1/4 cup pomegranate juice
2 tablespoons balsamic vinegar
2 tablespoons honey
Kosher salt and black pepper
1 pinch crushed red pepper flakes
Instructions
-
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
On the prepared baking sheet, toss the butternut squash half circles with 1 tablespoon of olive oil, cinnamon, cayenne pepper, and honey. Spread the squash evenly in a single layer. Roast for 20-25 minutes, flipping halfway through, until the squash is golden and tender.
-
While the squash roasts, toast the raw pepitas in a dry skillet over medium heat for 2-3 minutes, until lightly browned and fragrant. Set aside.
-
To prepare the pomegranate vinaigrette, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the shallots and sauté for 2-3 minutes until softened. Stir in the chopped sage and cook for another 1-2 minutes.
-
Remove the skillet from the heat and stir in the pomegranate juice, balsamic vinegar, honey, and a pinch of crushed red pepper flakes. Season with salt and pepper to taste. Let the dressing cool slightly.
-
In a large bowl, combine the shredded kale and Brussels sprouts. Toss with the roasted butternut squash, toasted pepitas, and pomegranate arils.
-
If using, slice the fresh figs and add them to the salad. Drizzle the pomegranate vinaigrette over the salad and toss to combine.
-
Top with shredded gouda cheese just before serving.
Notes
For a vegan version, omit the gouda cheese or use a plant-based alternative.
Customize the flavor with extra nuts or dried fruits like cranberries.
For added protein, top with grilled chicken, chickpeas, or roasted turkey.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Roasting, Stovetop
- Cuisine: American, Fall-inspired
- Diet: Gluten Free