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Fall Harvest Salad
Ingredients
- 2 tablespoon 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 oven to 425 degrees F. On a baking sheet, toss together the butternut squash, 1 tablespoon 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!
- 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.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/