Writer and Photographer Francine Coles

This bright fall salad is the ideal choice for a holiday dinner. The honey-roasted squash combined with savory pepitas, shredded kale and Brussels sprouts, pomegranate seeds and Gouda cheese become the perfect backdrop to this warm pomegranate vinaigrette. It’s gorgeous to look at, mouth-watering to eat and easy to make! What more could you want?

Serves: 6

Ingredients

For the Salad
1 head kale (shredded)
4 cups shredded Brussels sprouts
Arils from 1/2 pomegranate
2 tablespoons extra virgin olive oil
1 small delicata squash (unpeeled and cut into 1/4-inch circles) or butternut squash (halved, peeled and cut into 1/4-inch half circles)
2 tablespoons honey
1/2 cup raw pepitas
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
4–6 fresh figs (optional)
1/2 cup shredded Gouda cheese

For the Vinaigrette
1/4 cup extra virgin olive oil
1 shallot (thinly sliced)
1 tablespoon chopped fresh sage
1/4 cup pomegranate juice
2 tablespoons balsamic vinegar
2 tablespoons honey
Kosher salt and black pepper
1 pinch crushed red pepper flakes

Directions

Prepare the salad: In a large salad bowl, combine kale, Brussels sprouts and pomegranates airils.

Preheat oven to 425 degrees. On a baking sheet, toss squash with 1 tablespoon olive oil, 1 tablespoon honey, 1/2 teaspoon cinnamon and a pinch each of salt and pepper. Transfer to oven and roast until squash is tender, 25–30 minutes, flipping halfway through cooking time.

Line a separate baking sheet with parchment paper. Add pepitas, 1 tablespoon olive oil, 1 tablespoon honey, 1/2 teaspoon cinnamon, cayenne and a pinch of salt. Arrange in a single layer. Transfer to oven and bake until pepitas are toasted, 8–10 minutes.

Prepare the vinaigrette: Heat olive oil in a medium skillet over high heat. When the oil shimmers, add shallots and sage and cook until fragrant, 2–3 minutes. Remove from heat and let cool slightly. Add pomegranate juice, balsamic vinegar and honey, then season with salt, pepper and crushed red pepper flakes.

Pour the vinaigrette over the salad, tossing to combine. Add the roasted squash, gently tossing, then top with toasted pepitas, figs (if using) and cheese.

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