Fall Harvest Salad – Marcel’s Culinary Experience

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small 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
• 1 head kale, shredded
• 4 cups shredded brussels sprouts
• arils from 1 pomegranate
• 4-6 fresh figs (optional)
• 1/2 cup shredded gouda cheese
• POMEGRANATE 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
• kosher salt and black pepper
• 1 pinch crushed red pepper flakes