This beautiful fall salad makes a tasty meal on its own or a nice addition to any menu. The tangy Dijon mustard-apple cider vinaigrette is a great match for the sweet roasted pumpkin and sharp baby kale leaves.

Adam Hickman

Gallery

Victor Protasio; Prop Styling; Mindi Shapiro Levine; Food Styling: Torie Cox

Recipe Summary

active:
15 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Combine pumpkin, red onion, thyme, rosemary, 2 tablespoons of the olive oil, and 1 tablespoon of the honey in a large bowl; toss to coat. Divide vegetables evenly between 2 rimmed baking sheets coated with cooking spray, and sprinkle with 1 teaspoon of the salt and 3⁄4 teaspoon of the pepper. Bake in preheated oven until browned and tender, about 20 minutes (do not stir). Cool 10 minutes.

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  • Whisk together Dijon, vinegar, remaining 4 tablespoons oil, 1 tablespoon honey, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper in a small bowl. Toss kale with 1 tablespoon of the dressing, and arrange on a serving platter with pumpkin mixture. Sprinkle with pomegranate arils, pecans, and goat cheese; drizzle with remaining dressing.

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