Name: Autumn Harvest Salad with Pomegranate
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1/4 cup pomegranate molasses; 2 tablespoons olive oil (for dressing); 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 tablespoon maple syrup; 1 teaspoon fresh thyme leaves; Salt and pepper to taste (for dressing); 14 oz diced butternut squash; 2 tablespoons olive oil (for squash); 1/4 teaspoon cinnamon (for squash); 1/4 teaspoon garlic powder (for squash); 1/4 teaspoon onion powder (for squash); Pinch ground cloves (for squash); 1/2 teaspoon salt (for squash); Pepper to taste (for squash); 1/2 cup uncooked quinoa, cooked to packaged instructions; 1/2 teaspoon salt (for quinoa); 1 tablespoon olive oil (for kale massage); 3 cups chopped kale; 3 oz goat cheese crumbles; 1/4 cup chopped candied pecans; 1/4 cup pomegranate seeds; Fresh parsley leaves for garnish, optional

Description

A vibrant and flavorful Autumn Harvest Salad featuring roasted butternut squash, fluffy quinoa, tender kale, creamy goat cheese, crunchy candied pecans, and juicy pomegranate seeds, all tossed in a tangy pomegranate molasses dressing.

Ingredients

1/4 cup pomegranate molasses
2 tablespoons olive oil (for dressing)
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon fresh thyme leaves
Salt and pepper to taste (for dressing)
14 oz diced butternut squash
2 tablespoons olive oil (for squash)
1/4 teaspoon cinnamon (for squash)
1/4 teaspoon garlic powder (for squash)
1/4 teaspoon onion powder (for squash)
Pinch ground cloves (for squash)
1/2 teaspoon salt (for squash)
Pepper to taste (for squash)
1/2 cup uncooked quinoa, cooked to packaged instructions
1/2 teaspoon salt (for quinoa)
1 tablespoon olive oil (for kale massage)
3 cups chopped kale
3 oz goat cheese crumbles
1/4 cup chopped candied pecans
1/4 cup pomegranate seeds
Fresh parsley leaves for garnish, optional

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Instructions

For the Dressing: Combine all of the dressing ingredients in a salad shaker (or jar with a lid) and shake vigorously until well-combined and emulsified. Add desired amount of salt and pepper.
Roast Butternut Squash: Preheat oven to 400 degrees F. Add the diced butternut squash to a ziplock bag with 2 tablespoons olive oil, 1/4 teaspoon cinnamon, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, pinch ground cloves, 1/2 teaspoon salt, and pepper to taste. Shake to coat. Spread squash on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
Cook Quinoa: Cook quinoa according to package instructions.
Prepare Kale: In a large bowl, toss together the kale with 2-3 tablespoons of the dressing and gently massage the kale to help tenderize it.
Assemble Salad: Add the cooked quinoa to the kale and toss until combined. Top with roasted butternut squash, goat cheese, candied pecans, and pomegranate seeds. Garnish with fresh parsley if desired. Toss, serve and enjoy!

Notes

For a vegan option, substitute the goat cheese with a vegan feta or omit it.
Ensure the butternut squash is evenly coated with the spices for optimal flavor.
The kale massage step is crucial for tenderizing the kale leaves.
Candied pecans can be homemade or store-bought.