Recipe:
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Salad Ingredients:
2 tbsp of extra-virgin olive oil
1 small butternut squash, peeled and cubed
2 tbsp of honey
1/2 cup of raw pepitas
1 tsp of ground cinnamon
1/4 tsp of cayenne pepper
1 head of kale
4 cups of brussels sprouts, sliced
seeds from 1 pomegranate
4-6 fresh figs (optional)
1/2 cup of shredded gouda cheese
2 chicken breasts
4 tbsp of butter
A few sprigs of fresh sage
Salad Dressing Ingredients:
1/4 cup of extra-virgin olive oil
1 shallot, sliced
1 tbsp of fresh sage, chopped
1/4 cup of pomegranate juice
2 tbsp of balsamic vinegar
2 tbsp of honey
salt and pepper to taste
1 tsp of red pepper flakes (more if you like the spice)
Instructions:
Preheat oven to 425 degrees.
Toss butternut squash, 1 tbsp of olive oil, 1 tbsp of honey, 1/2 tsp of cinnamon, and a little bit of salt on a baking sheet. Place in the oven and roast for 25 to 30 minutes or until squash is fork tender. Flip halfway through to evenly roast!
When you flip halfway, add your sliced brussels with a bit of oil and allow those to crisp up!
On a separate baking sheet toss the pepitas with the rest of the oil, honey, spices and a bit of salt. Place in the oven for about 8 minutes or until pepitas are golden- watch carefully as to not burn the pepitas! If you are using figs, toast them here as well.
In a large bowl, toss together the kale, pomegranate seeds and roasted brussels.
Now for your salad dressing! Heat oil in a medium skillet over high heat. When glistening, add the shallots and sage and cook until fragrant. Remove from heat and stir in the rest of your dressing ingredients. Season with salt, pepper, and red pepper flakes!
Set your dressing to the side, and begin cooking the chicken! Heat 4 tbsp butter in another skillet over medium-high heat. Add a few sprigs of sage and place chicken in skillet. Cook until no longer pink in the middle, spooning the butter and sage onto chicken as it cooks.
Combine your greens with the squash, pepitas, chicken and dressing. Serve!
Enjoy!
xo,
ej
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