1med-large butternut squashpeeled, halved, seeded, and diced
2tbspsolive oil
2tbspsmaple syrup
1tspground nutmeg
1tspchili powder
1tspgarlic powder
ΒΌtspcayenne pepper
healthy pinch sea salt and black pepper
1head kaleleaves only, chopped
9ozshredded brussels sprouts
4ozcrumbled goat cheese
1cuppomegranate arils
1/2cupsliced almonds
for the pom vinaigrette:
3tbspsolive oil
1/4cuppomegranate juice
2tbspsapple cider vinegar
2tbspshoney
2garlic clovesminced
healthy pinch sea salt and black pepper
Instructions
Preheat the oven to 400F. Line a baking sheet with parchment paper.
Spread out butternut squash on a prepared baking sheet then drizzle with olive oil, maple syrup, and spices Toss to coat then bake for 30-40 minutes (or until squash is tender), flipping over halfway through.
Meanwhile, toss together chopped kale and shredded brussels sprouts in a large bowl.
Whisk together all the vinaigrette ingredients in a small bowl or measuring cup until completely combined.
Once the squash is cooked, toss it together with the kale and brussels sprouts. Divide salad between bowls, top with vinaigrette, goat cheese crumbles, pom arils, and sliced almonds.