Ingredients

The following ingredients have 6 Servings
  • 1 small butternut squash (peeled, seeds removed, and chopped into 1/2-inch cubes)
  • 1 tablespoon olive oil
  • Pinch of sea salt
  • 1 small bunch Lacinato kale (Dino or Tuscan kale, finely chopped)
  • 1 lb brussels sprouts (finely chopped)
  • 1 cup pomegranate seeds (from one large pomegranate)
  • 1/2 cup candied pecans
  • 1/3 cup shredded Parmesan cheese
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic (minced)
  • 2 teaspoons shallot (minced)
  • Salt and black pepper (to taste)

Instruction

  • Preheat the oven to 400 degrees F. Place the butternut squash on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Roast the squash for 25-30 minutes, stirring once, or until the squash is tender. Remove from the oven and set aside.
  • Place the kale in a large bowl and sprinkle with sea salt. Massage the leaves for for 2-3 minutes, or until they soften and start to wilt. Stir in the chopped brussels sprouts, butternut squash, pomegranate seeds, candied pecans, and Parmesan cheese.
  • To make the dressing, whisk together the olive oil, apple cider vinegar, mustard, garlic, and shallot. Season with salt and black pepper, to taste.
  • Pour the dressing over the salad and toss well. Serve!