Check Out Mandy’s New 21 Day Booty Sculpt Program!
Meet Mandy About Burn
All About BURN Partners FAQs
Shop Get in Touch Lifestyle
The BURN Lifestyle Recipes Podcast Blog
Sign Up Login My Account My stats Membership Logout 0


Roasted Butternut Squash + Pomegranate Salad

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.