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Fall Harvest Roasted Butternut Squash and Pomegranate Salad

Tieghan, Half Baked Harvest
  • 45 minutes
  • Serves 1

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