Fall Harvest Squash and Pomegranate Salad | The Fancy Pants Kitchen

Ingredients

• 2 tbsp extra virgin olive oil
• 1 small butternut squash, halved, peeled, and cut into 1/4 inch half circles (see Chef’s Note)
• 2 tbsp honey
• 1/2 cup raw pepitas
• 1 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 head kale, shredded
• 4 cups shredded brussels sprouts
• arils from 1/2 pomegranate
• 4-6 fresh figs (optional)
• 1/2 cup shredded gouda cheese
• 1/4 cup extra virgin olive oil
• 1 shallot, thinly sliced
• 1 tbsp chopped fresh sage
• 1/4 cup pomegranate juice
• 2 tbsp balsamic vinegar
• kosher salt and black pepper
• 1 pinch crushed red pepper flakes