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