Fall Farmer's Market Salad

This salad is full of delicious fall flavors: sweet roasted butternut squash, crunchy kale, peppery arugula, and tangy pomegranate. We recently brought this to a potluck, and it was a huge hit! Barely a bite left in the bowl when we left.

Fall Farmer's Market Salad

Yield: 4-6 servings as a main or about 12 servings as a side

Ingredients:

Dressing:

1/3 c pomegranate juice

1/3 c olive oil

1 Tbsp lemon juice

1 Tbsp apple juice for lower sugar option, honey or maple syrup also work

1 Tbsp balsamic vinegar

1/2 tsp salt

1/8 tsp black pepper

Salad:

1 large head of curly kale

1 c chopped arugula

1 large butternut squash (about 2lb) or similar

1 pomegranate, peeled with seeds separated

1.5 lb chicken thighs

1 c chicken broth

2 Tbsp butter (omit if dairy free)

1/2 pepitas

2 Tbsp dried or fresh rosemary

1 Tbsp chopped garlic

Salt and pepper, to taste

Olive oil for cooking

Instructions:

Dressing:

1. Add pomegranate juice, olive oil, lemon juice, apple juice, balsamic vinegar, salt, and black pepper to a small mixing bowl.

2. Whisk until fully combined.

Salad:

1. Pre-heat oven to 350F.

2. Peel butternut squash and chop into small cubes.

3. Toss butternut squash with olive oil, salt, pepper, and rosemary, and pour onto baking sheet.

4. Bake for 25 minutes.

5. While squash is in the oven, prepare the chicken.

6. Place the trivet in the bottom of the instant pot. Add the chicken, garlic, and chicken broth to the instant pot and sprinkle with salt and pepper.

7. Set instant pot to high pressure for 12 minutes. Then, let natural release for 6 minutes.

8. Once chicken is done cooking, sear for 2 mins per side in a hot pan with oil.

9. Remove chicken from pan and set aside.

10. Remove squash from oven and add to large saucepan over medium-high heat. Add butter and sauté for about 10 minutes until soft enough to poke with a fork.

11. Remove squash from pan and set aside.

12. Add pepitas to a saucepan over medium-high heat. Toast slightly until golden brown, stirring frequently to prevent burning, about 1 minute.

13. Remove pepitas from heat and set aside.

14. Remove stems from kale and finely chop into small bite size pieces.

15. In a large bowl, toss the kale with the salad dressing.

16. Add butternut squash, pepitas, pomegranate, and chicken to the kale and toss to combine.

17. Chop arugula into small bite size pieces and add to salad. Toss to combine.

18. Enjoy!