Ingredients
1 Butternut Squash
2 Golden Beets
2 Tbsp Olive Oil
1 Tsp Garlic Powder
1 Tsp Paprika
1 Tsp Chili Powder
1 Tsp Salt
1 Crown of Broccoli
6-8 Brussel Sprouts (depending on size)
1 Pomegranate (half of the seeds used to top, and half to make dressing)
2 Stalks of Celery
2 Garlic Cloves
4 Slices of Bacon (optional)
⅓ Cup Crumbled Feta
Pomegranate Dressing
¾ Cup of Pomegranate Seeds
½ Cup Olive Oil
3 Tbsp Lemon Juice (fresh squeezed preferred)
¼ Cup Honey (or maple syrup)
1 Tbsp Dijon Mustard
½ Tsp Salt
1 Tsp White Wine Vinegar
Fresh Ginger (grated, appx ½ tbsp or dried and ground)
Optional Topper: sliced almonds
Instructions
Makes Appx: 4 Servings
Total Cook & Prep Time: 50 Minutes
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
Peel and chop the butternut squash and golden beets, mince the garlic, and lay them out on one baking sheet. Lay out 4 strips of bacon onto the other baking sheet.
Drizzle 2 tbsp of olive oil across the squash and beets and sprinkle with garlic powder, paprika, chili powder, and salt. Use a spatula to mix around the vegetables on the pan to evenly coat them in spice and oil.
Plae both the squash and the bacon into the oven and cook for 40 minutes (flipping both at halfway).
While the squash is cooking, prepare the salad base and dressing.
Pull out a food processor and insert the shredding blade. If you don’t have a food processor, you can simply chop the Brussel Sprouts and broccoli very finely. Slice off the end of each brussel sprout and chop in half lengthwise before adding it to the food processor. Floret the broccoli before adding to the food processor.
(Another option is to use kale as your salad base if this shredding is too much work - however these veggies do add a unique flavour and an awesome crunch.)
Slice celery and top your salad base of shredded broccoli and Brussels sprouts.
Pull out a small blender or use your food processor to make the dressing, simply add: ¾ cup pomegranate seeds, ½ cup olive oil, ¼ cup of honey, 1 tbsp of mustard, 3 tbsp lemon juice, 1 tsp of white wine vinegar, and ½ tsp of salt, and grate fresh ginger into the blender. Blend until smooth.
Crumble feta and set aside the remaining pomegranate seeds to top the finished salad.
Remove the butternut squash and the bacon from the oven and allow to cool for several minutes. Use a knife to chop bacon into small “bits”.
On top of your salad base, add a scoop of hot squash, bacon bits, feta, pomegranate seeds, sliced almonds, and your pomegranate dressing!
