Harvest Salad with Pomegranates

Recipe by James Collier + Danny Alas

This hearty harvest-time salad packs a lot of flavor and texture from a variety of Californiagrown produce, including fresh kale, roasted squash and cauliflower, and of course, California
pomegranates. All tied together with a vibrant pomegranate-filled vinaigrette.
YIELD: 6 servings
PREP TIME: 15 minutes
COOK TIME: 40 minutes


For the salad–
● 3 cups Brussels sprouts, halved
● 2 cups butternut squash, cut into ½-inch cubes
● 2 cups cauliflower florets
● ⅓ cup California extra virgin olive oil
● 1 tsp black pepper
● 1 tsp kosher salt
● 4 cups lacinato kale, sliced into ½-inch ribbons and massaged
● 1 15-oz can cannellini beans, drained and rinsed
● 1 15-oz can garbanzo beans, drained and rinsed
● ¼ cup golden raisins
● ½ cup fresh pomegranate arils

For the dressing–
● 1 TBSP lemon juice
● 1 TBSP fresh pomegranate juice
● 1 TBSP apple cider vinegar
● 1 tsp pomegranate molasses
● 1 tsp dijon mustard
● ½ tsp honey
● 1 TBSP minced scallion
● 1 garlic clove, grated
● ½ tsp black pepper
● ½ tsp kosher salt
● Pinch of red pepper flakes
● ⅓ cup California extra virgin olive oil

Preheat the oven to 400°F. Toss the Brussels sprouts, squash, and cauliflower in the olive oil
and spread in an even layer on a baking sheet. Season with salt and pepper and roast for 15
minutes; stir and continue roasting another 10-15 minutes, until the veggies are cooked through
but still firm enough to maintain their shape. Remove from the oven and allow the pan to cool.
While the vegetables roast, prepare the dressing. In a small bowl, stir together the lemon and
pomegranate juices, vinegar, pomegranate molasses, dijon, honey, minced scallion, garlic, salt
and pepper. Using a whisk, slowly drizzle in the olive oil to emulsify the dressing. Set aside.
In a large bowl, combine the roasted vegetables (they can still be warm!), kale, cannellini and
garbanzo beans, golden raisins, and half of the pomegranate arils. Pour in the vinaigrette and
gently toss to combine. Garnish with the remaining pomegranate arils.
The salad is equally delicious a little warm, served at room temperature, or out of the fridge the
following day!