Best 2 Roasted Butternut Squash Pomegranate And Walnut Salad Recipes

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Craving a vibrant and flavorful salad that's bursting with seasonal goodness? Look no further than this delightful Roasted Butternut Squash, Pomegranate, and Walnut Salad. This recipe combines the sweet and nutty flavors of roasted butternut squash with the tangy sweetness of pomegranate arils and the crunch of walnuts, creating a symphony of textures and flavors in every bite. Drizzled with a zesty lemon-tahini dressing, this salad is not only delicious but also packed with nutrients, making it a wholesome and satisfying meal.

But that's not all! This versatile recipe also includes two additional variations to cater to different preferences and dietary needs. The Roasted Butternut Squash, Kale, and Quinoa Salad offers a hearty and protein-packed option, featuring the goodness of quinoa and the earthy flavors of kale. For those seeking a vegan and gluten-free alternative, the Roasted Butternut Squash, Avocado, and Pomegranate Salad is a delightful choice, combining creamy avocado with the vibrant colors and flavors of pomegranate and roasted butternut squash.

With three distinct yet equally tempting variations, this recipe article provides a perfect solution for creating a delicious and nutritious salad that suits your taste and dietary preferences. Whether you're a fan of hearty grains, creamy avocado, or simply appreciate the classic combination of roasted butternut squash and pomegranate, these recipes have got you covered. Get ready to tantalize your taste buds with this flavor-packed salad extravaganza!

Let's cook with our recipes!

KALE SALAD WITH BUTTERNUT SQUASH, POMEGRANATE, AND PUMPKIN SEEDS



Kale Salad with Butternut Squash, Pomegranate, and Pumpkin Seeds image

Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds

Provided by Susan Spungen

Categories     Salad     Butternut Squash     Seed     Healthy     Low Cal     Kale     Parmesan     Kid-Friendly     Low Cholesterol     Small Plates

Yield 8-10 servings

Number Of Ingredients 13

1 large butternut squash (about 3 pounds), peeled cut into 3/4" cubes
1/2 cup, plus 4 teaspoons extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 whole head garlic
1/2 cup raw pumpkin seeds (pepitas)
1/4 cup fresh lemon juice (from 1 large lemon)
2 teaspoons pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon finely chopped shallot
1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
1 cup finely grated Parmesan cheese (1 1/2 ounces)
1 cup pomegranate seeds (from 1 large pomegranate)

Steps:

  • Heat oven to 425°F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35-40 minutes. Remove garlic and squash from oven and set aside to cool.
  • Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2-3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.
  • Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.
  • In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
  • Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.
  • Do ahead
  • Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted, and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

ROASTED BUTTERNUT SQUASH, POMEGRANATE, AND WALNUT SALAD



ROASTED BUTTERNUT SQUASH, POMEGRANATE, AND WALNUT SALAD image

Categories     Salad     Vegetable     Appetizer     Bake     Vegetarian     Healthy

Yield 6 servings

Number Of Ingredients 11

4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound squash)
2 tablespoons extra-virgin olive oil
Pinch of dried crushed red pepper
Coarse kosher salt
2 tablespoons orange juice
1 1/2 tablespoons walnut oil or other nut oil
1 1/2 teaspoons fresh lemon juice
4 ounces arugula (about 8 cups lightly packed)
1/2 cup walnuts, toasted, coarsely chopped
1/2 cup pomegranate seeds
2 teaspoons pomegranate molasses

Steps:

  • Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts, and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or room-temperature squash over salad. Drizzle with pomegranate molasses and serve.

Tips:

  • To save time, use pre-cut butternut squash or frozen butternut squash cubes.
  • For a sweeter flavor, roast the butternut squash until it is slightly caramelized.
  • If you don't have pomegranate seeds, you can use dried cranberries or chopped walnuts instead.
  • For a vegan option, omit the feta cheese or use a vegan cheese alternative.
  • Serve the salad immediately or store it in the refrigerator for up to 3 days.

Conclusion:

This roasted butternut squash, pomegranate, and walnut salad is a delicious and healthy dish that is perfect for a fall or winter meal. The sweet and savory flavors of the roasted butternut squash, the tangy sweetness of the pomegranate seeds, and the crunchy walnuts come together to create a salad that is both satisfying and nutritious. This salad is also a good source of vitamins A, C, and E, as well as fiber and healthy fats. Whether you are looking for a light lunch or a hearty dinner, this salad is sure to please.

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