Fall Harvest Roasted Butternut Squash and Pomegranate Salad.

• doses: 6 servings
• tempo ativo: 15 minutes
• tempo total: 45 minutes

Ingredientes

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

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

Instruções

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!

Informação Nutricional

• Calorias: 672 kcal