Fall Harvest Roasted Butternut Squash and Pomegranate Salad.
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Half Baked Harvest · by Tieghan Gerard★ 4.3 (287)

Fall Harvest Roasted Butternut Squash and Pomegranate Salad.

NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 22%
CARBS 43G46% OF CAL
9G FIBER6G ADDED14G INTRINSIC13G OTHER20G TOTAL SUGAR
FAT 21G51% OF CAL
5G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful fall salad combining roasted butternut squash and Brussels sprouts with kale, pomegranate, figs, and pumpkin seeds, finished with a balsamic vinaigrette. Sweet, savory, and crunchy. Perfect for autumn gatherings and Thanksgiving.

sidesaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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
  • kosher salt and black pepper
  • 1 pinch crushed red pepper flakes
PREP
15M
SODIUM
204MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.