SALAD OF WARM BUTTERNUT SQUASH, POMEGRANATE AND GREENS
Perfect for Autumn! This is a colourful, beautiful and delicious salad. Modified from a recipe found on http://www.danispies.com She is, "a Certified Health and Nutrition Counselor, Fitness Trainer and Mom who is passionate about finding simple ways to make real, whole, nutrtious foods a part of an everyday kitchen." NOTE: "Choose squash that are heavy for their size and have dull, not shiny, rinds. The rinds should be firm. Soft rinds may mean a watery, flavorless squash. The heavier they are, the moister and tastier they are." http://www.npr.org
Provided by UmmBinat
Categories Spinach
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F Toss butternut squash pieces, olive oil, rosemary, and crushed red pepper or pinch cayenne on large baking sheet. Sprinkle with sea salt, to taste. Roast for 10 minutes. Remove squash from oven and flip them around a bit before popping back into the oven for another 10 minutes or so depending on the size and oven they may be done sooner. You are looking for the squash to begin browning and to become nice and tender.
- (The squash can be made up to two hours ahead. Let stand at room temperature. I prefer it warm).
- While the squash is baking whisk the freshly squeezed orange juice, freshly squeezed lemon juice, and extra virgin olive oil together. Season with some sea salt and freshly ground black pepper to taste and set aside.
- When you are ready to assemble the salad, combine the lettuce, pomegranate seeds, and walnuts and lightly toss in the dressing. Spoon warm or room temperature squash over the top of the salad and sprinkle with feta cheese.
- Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mitchel Ikogobnna
ikogobnna-mitchel@yahoo.comThe dressing was a bit too oily for my liking.
Caroline Hopkins
h_c@hotmail.co.ukThis salad is a bit too sweet for my taste.
Ao Oa
o90@gmail.comI'm not a big fan of pomegranate, but I loved it in this salad.
Nigeria Patrick
patrick_nigeria100@aol.comThis salad is a great way to use up leftover roasted butternut squash.
IS Hassan Jalil
i@yahoo.comI love the combination of sweet and savory in this salad.
Jacob Piña
p.j@hotmail.comThis is one of my favorite salads. It's so flavorful and refreshing.
Thomas Arthur
t2@yahoo.comI've made this salad several times and it's always a hit. It's a great way to get my kids to eat their vegetables.
Nate Shane
nshane@gmail.comThis salad is so easy to make and it's always a crowd-pleaser. I love the way the roasted butternut squash caramelizes in the oven.
Joan Gloria
gloriajoan92@yahoo.comI made this salad for a potluck and it was a big hit. Everyone loved the unique flavor combination.
Nadeem g
g.n24@hotmail.comThis salad is perfect for a fall meal. The butternut squash and pomegranate are both in season and add a touch of sweetness to the dish.
Indrabhadhur Adhikari
indrabhadhur_a64@hotmail.frI love the colors in this salad. The orange squash, red pomegranate, and green leaves make it a very visually appealing dish.
Wonder Njabulo Gumede
gumede_w59@gmail.comThis salad is a great way to use up leftover butternut squash. I had some roasted squash in the fridge and decided to try this recipe. It was quick and easy to make, and it tasted great.
Saifullah Saifullah
s.s80@yahoo.comI'm not usually a fan of butternut squash, but this salad changed my mind. The squash was roasted perfectly and had a slightly sweet flavor. The dressing was also very good.
Charles Phillips
phillips_c@aol.comThis salad was a hit at my dinner party! The combination of warm butternut squash, sweet pomegranate, and peppery greens was delicious. I especially loved the tangy dressing.