Winter Salad Bowl

Name: Winter Salad Bowl
Cuisine: American
Ingredients: 12 oz Butternut squash, peeled, seeded, cut into ¾-inch pieces, 2½ cups; 1 small bulb fennel, stalks discarded, bulb halved, cored, cut into ¾-inch pieces; 2 tsp extra-virgin olive oil; ⅛ tsp ground cardamom; ⅛ tsp ground cinnamon; pinch of salt; pinch pepper; 8 oz sweet Italian turkey sausage; 4 oz curly kale, stemmed and sliced crosswise into ½-inch-wide strips; ¼ cup pomegranate-honey vinaigrette, divided; Pine nuts (optional); shaved parmesan (optional); 2 cups pomegranate juice; 1 Tbsp honey; 3 Tbsp red wine vinegar; 2 Tbsp extra-virgin olive oil; 1 Tbsp minced shallot; 1 tsp kosher salt; ½ tsp pepper

5 steps

Replace turkey sausage with veggie-based sausage or omit altogether to make vegetarian. A good balsamic dressing might make a good substitute for the pomegranate vinaigrette if short on time or energy.

Updated at: Tue, 03 Oct 2023 21:15:08 GMT

Ingredients

2 servings

12 ozButternut squash

peeled, seeded, cut into 3/4-inch pieces

1 bulbfennel

small, stalks discarded, bulb halved, cored, cut into 3/4-inch pieces

2 tspextra-virgin olive oil

⅛ tspground cardamom

⅛ tspground cinnamon

salt

pepper

8 ozsweet Italian turkey sausage

4 ozcurly kale

stemmed and sliced crosswise into 1/2-inch-wide strips

¼ cuppomegranate-honey vinaigrette

divided

Pomegranate-Honey Vinaigrette (1 cup)

2 cupspomegranate juice

1 Tbsphoney

3 Tbspred wine vinegar

2 Tbspextra-virgin olive oil

1 Tbspshallot

minced

1 tspkosher salt

½ tsppepper

Instructions

Pomegranate-Honey Vinaigrette

Step 1

Bring pomegranate juice and honey to boil in a sm saucepan over med-high heat. Reduce to ⅔ cup, 15-20 min. Transfer to a med bowl and chill about 15 min until cool. Whisk in vinegar, oil, shallot, salt, and pepper until combined.

Salad Bowl

Step 2

Place oven rack on lowest position, line sheet pan with foil and place on rack to preheat. Oven 450. Toss squash, fennel, oil, cardamom, cinnamon, salt, and pepper together in a bowl. Remove sheet from oven, place sausage on one side of pan and spread vegetables in an even layer on the other. Roast until sausage is spotty brown and registers 160, 10-15 min. Transfer sausage to cutting board.

Step 3

Stir vegetables on sheet and continue roasting until tender and spotty brown, 5-10 min. Once sausage has cooled slightly, slice ½-inch thick on bias.

Step 4

While vegetables finish cooking, place kale in salad spinner, cover with as hot of tap water as possible, and let sit 10 min. Swish kale around to remove grit, then drain and spin dry. Pat with paper towels if still wet.

Step 5

Toss kale with half of vinaigrette to coat, then season to taste. Divide among serving bowls, then top with roasted vegetables and sausage. Add pine nuts and shaved parmesan, if using. Drizzle with remaining dressing.