INGREDIENTS
2 tbsp
extra virgin olive oil
1 small
butternut squash
2 tbsp
honey
1/2 cup
raw pepitas
1 tsp
ground cinnamon
1/4 tsp
cayenne pepper
1 head
kale
4 cups
brussels sprouts
1
pomegranate arils
1/2 cup
gouda cheese
1/4 cup
extra virgin olive oil
1
shallot
1 tbsp
fresh sage
1/4 cup
pomegranate juice
2 tbsp
balsamic vinegar
1 serving
kosher salt
1 pinch
red pepper flakes