Welcome to our new blog series where we test out different recipes and share it with you guys!
This week's recipe is perfect for fall gatherings- Fall Harvest Roasted Butternut Squash and Pomegranate Salad. A cozy, warm meal that will nourish your body and get you excited for Thanksgiving.
This salad is from Half Baked Harvests Cookbook, with some substitutions. Gather your ingredients and let's get cooking!
First step is to cut, de-seed, and chop your butternut squash!
Next is to season your squash on a baking rack, we did avocado oil, salt, pepper, and cinnamon!
Bake at 415 F for about 20 minutes, depending on thickness.
Put your kale in a bowl.
Time to make the dressing! Includes olive oil, balsamic vinegar, salt, pepper, cinnamon, red pepper flakes, and honey. Stir up good, pour, and toss!
Thinly slice your Brussel Sprouts and put them on the same baking sheet.
Now it is time for all the delicious toppings!
Pour on the pomegranates and pepitas (pumpkin seeds)
Cut up some figs (dried or fresh) to add some sweetness
Add the baked Brussel Sprouts and crumble up some goat cheese (or gouda like the original recipe)
Now add the star of the show, Butternut Squash! Add more toppings on top and serve!