Winter Harvest Roasted Butternut Squash and Pomegranate Salad

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THE RECIPE

Winter Harvest Roasted Butternut Squash and Pomegranate Salad

INGREDIENTS

• 2 tablespoons extra virgin olive oil

• 1 small butternut squash, halved, peeled, and cut into 1/4 inch half circles

• 1/2 cup walnuts

• 1 teaspoon ground cinnamon

• 1 head kale, shredded

• 4 cups shredded brussels sprouts

• arils from 1 pomegranate

• 1/2 cup shredded parmesan cheese

APPLE CIDER VINAIGRETTE

• 1/4 cup extra virgin olive oil

• 2 tablespoons apple cider vinegar

• 1-2 teaspoons garlic powder

• 1 tablespoon dijon mustard

• kosher salt and black pepper

INSTRUCTIONS

1. Preheat oven to 425 degrees F.

2. On a baking sheet, toss together the butternut squash, 1 tablespoons olive oil, 1/2 teaspoon cinnamon, and a pinch of salt and pepper. Transfer to the oven and roast for 25-30 minutes, flipping halfway through cooking, until the squash is tender.

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

4. Make the vinaigrette. Add all of the ingredients to a jar with a fitted lid and shake until well-combined.

5. Pour the vinaigrette over the salad, tossing to combine. Add the roasted squash, parmesan, and walnuts. Serve and enjoy!