Ingredients
Method
- Preheat the oven to 400 F
- Add the cubed butternut squash, brussels sprouts and shallots to a large sheet-pan.
- Drizzle generously with olive oil. Season everything with salt. Season the butternut squash with the cinnamon, and season the shallots and brussels sprouts with a sprinkle of black pepper.
- Bake the veggies for 30 minutes. Toss them after 30 minutes and finish baking for another 15-20 minutes.
- While the veggies cook, prepare your rice as instructed on the package.
- Prepare your dressing by whisking together the olive oil, maple syrup, apple cider vinegar, mustard, garlic and a pinch of salt u0026 pepper until smooth.
- Once the veggies and rice are ready, assemble everything in a large salad bowl or shallow serving platter with the pomegranate seeds, shredded kale and almonds.
- Toss with the dressing when ready to serve. I like to start with half the dressing and add more as needed. This salad is best served at room temperature.
- Leftovers can be refrigerated for up to 4 days. I suggest serving leftovers cold or at room temp
Nutrition
Notes
The use of cinnamon on the butternut squash is a key culinary technique that elevates the dish by adding warmth and depth to its flavor profile. Cinnamon’s aromatic quality enhances the natural sweetness of the squash, creating a harmonious balance that complements the savory brussels sprouts and the tart pomegranate seeds.