This is a hearty salad worthy of being the main course and presents beautifully for entertaining as well. 

This recipe is inspired by Hald Baked Harvest, one of my go-to cookbooks:)

Olive oil

1 butternut squash, halved, peeled, and cut into 1/4” half circles

2 tbsp honey

1/2 cup pecans (store-bought candied if you see them)

1 tsp cinnamon

1/4 tsp cayenne pepper

1 head kale, shredded

4 cup shredded brussels sprouts

Arils from 1 pomegranate

1/2 cup goat cheese

For the Pomegranate Vinaigrette:

1/4 cup olive oil

1 shallot

Fresh sage

1/4 cup POM Wonderful pomegranate juice

2 tbsp white balsamic vinegar

2 tbsp honey

Salt & pepper

Pinch crushed red pepper flakes

Preheat the oven to 425° F. Toss together the butternut squash, olive oil, honey, cinnamon, and a pinch of salt and pepper. Transfer to the oven and roast for 25-30 mins, flipping halfway through cooking, until the squash is tender.

Meanwhile, in a large salad bowl, combine the kale, brussels sprouts, and pomegranates.

To make the vinaigrette. Combine all ingredients in a high-powered blender.

Pour the vinaigrette over the salad, tossing to combine. Add the roasted squash, gently tossing. Top the salad with pecans and cheese.