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 (or cheese of your choice)
Pomegranate Vinaigrette:
Ingredients:
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
Preparation:
Preheat the oven to 425 °F. On a baking sheet, toss together the butternut squash, 1 tablespoon 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.
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.
Meanwhile, in a large salad bowl, combine the kale, brussels sprouts, and pomegranates.
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.
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.
Recipe Notes:
Pepitas are green, naturally shell-free, and can be eaten raw or roasted, offering a smoother texture and sweeter flavor. In contrast, traditional pumpkin seeds have a white, fibrous hull that is typically removed after roasting, though some edible hulls can be consumed.
To Make Ahead: This salad can be made and assembled through step 4. Combine the greens, pomegranates, and roasted squash in a salad bowl, but leave the seeds out. Store the bowl in the refrigerator, covered, and keep the seeds and vinaigrette separate. Then, just before serving, warm the vinaigrette and toss the salad together. Leftovers will keep well for 2-3 days. This salad is delicious warmed or chilled.
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