Roasted Butternut Squash Salad
Savor the vibrant flavors of this Roasted Butternut Squash Salad, a delightful dish that brings together the sweetness of roasted butternut squash, the crunch of walnuts and pepitas, and the tartness of fresh pomegranate arils. Perfect for any gathering or as a light lunch, this salad is not only visually stunning but also packed with nutrients. The tangy dressing enhances each bite, making it an unforgettable addition to your meal repertoire. Whether enjoyed as a main course or a side dish, this salad will impress everyone at your table.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound butternut squash
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- salt and freshly ground black pepper, to taste
- 6 cups mixed greens
- 2 cups baby arugula
- 2 cups fresh pomegranate arils
- ½ cup pepitas
- ½ cup walnut pieces
- ¼ cup extra virgin olive oil
- ¼ cup pomegranate juice
- 1 to 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- ½ tablespoon honey or to taste
Instructions
- Preheat oven to 425°F.
- Toss diced butternut squash with olive oil, maple syrup, salt, and pepper on a lined baking sheet. Roast for 15-18 minutes until tender.
- In a large bowl, combine mixed greens and arugula. Top with roasted squash, pomegranate arils, pepitas, and walnuts.
- Whisk together dressing ingredients; drizzle over salad and toss gently.
- Serve immediately with optional goat cheese crumbles on top.
Nutrition
- Serving Size: 1 salad (approximately 350g)
- Calories: 310
- Sugar: 12g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://recipesbypenelope.com/roasted-butternut-squash-salad/