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roasted squash & goat cheese salad

Course Main Course, Salad
Cuisine American
Keyword brussels sprouts, butternut squash, goat cheese, kale, pomegranate, salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 med-large butternut squash peeled, halved, seeded, and diced
  • 2 tbsps olive oil
  • 2 tbsps maple syrup
  • 1 tsp ground nutmeg
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ΒΌ tsp cayenne pepper
  • healthy pinch sea salt and black pepper
  • 1 head kale leaves only, chopped
  • 9 oz shredded brussels sprouts
  • 4 oz crumbled goat cheese
  • 1 cup pomegranate arils
  • 1/2 cup sliced almonds

for the pom vinaigrette:

  • 3 tbsps olive oil
  • 1/4 cup pomegranate juice
  • 2 tbsps apple cider vinegar
  • 2 tbsps honey
  • 2 garlic cloves minced
  • healthy pinch sea salt and black pepper

Instructions

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. 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.
  3. Meanwhile, toss together chopped kale and shredded brussels sprouts in a large bowl.
  4. Whisk together all the vinaigrette ingredients in a small bowl or measuring cup until completely combined.
  5. 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.