halfbakedharvest4.3
Fall Harvest Roasted Butternut Squash and Pomegranate Salad.
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!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. 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.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!
honey2 tablespoonsground cinnamon1 teaspoonshredded brussels sprouts4 cupsbalsamic vinegar2 tablespoonscrushed red pepper flakes1 pinch
Nutrition Facts
calories
672 kcal
serving Size
1 serving
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