Roasted Butternut Squash + Pomegranate Salad

This is a hearty salad worthy of being the main course and presents beautifully for entertaining as well.

This recipe is inspired by Hald Baked Harvest, one of my go-to cookbooks:)

INGREDIENTS
Olive oil
1 butternut squash, halved, peeled, and cut into 1/4” half circles
2 tbsp honey
1/2 cup pecans (store-bought candied if you see them)
1 tsp cinnamon
1/4 tsp cayenne pepper
1 head kale, shredded
4 cup shredded brussels sprouts
Arils from 1 pomegranate
1/2 cup goat cheese

For the Pomegranate Vinaigrette:
1/4 cup olive oil
1 shallot
Fresh sage
1/4 cup POM Wonderful pomegranate juice
2 tbsp white balsamic vinegar
2 tbsp honey
Salt & pepper
Pinch crushed red pepper flakes

DIRECTIONS
Preheat the oven to 425° F. Toss together the butternut squash, olive oil, honey, cinnamon, and a pinch of salt and pepper. Transfer to the oven and roast for 25-30 mins, flipping halfway through cooking, until the squash is tender.

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

To make the vinaigrette. Combine all ingredients in a high-powered blender.

Pour the vinaigrette over the salad, tossing to combine. Add the roasted squash, gently tossing. Top the salad with pecans and cheese.