Roasted Butternut Squash, Marcona Almond & Pomegranate Salad Recipe

Name: Roasted Butternut Squash, Marcona Almond & Pomegranate Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SALAD INGREDIENTS; 6 cups mixed salad greens; pomegranate seeds, from one pomegranate; 1/3 cup marcona almonds; crumbled goat cheese (optional); SPICE-ROASTED BUTTERNUT SQUASH INGREDIENTS; 1/2 large butternut squash; 1 teaspoon smoked sweet paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion salt; 1/2 teaspoon fresh ground black pepper; 1 teaspoon balsamic vinegar; 2 tablespoons extra virgin olive oil; DRESSING INGREDIENTS; 1/4 cup balsamic vinegar; 1/4 cup red wine vinegar; 1/2 cup olive oil; 2 tablespoons honey; 1 teaspoon Dijon mustard; 1/2 teaspoon ground black pepper

Servings: persons

SALAD INGREDIENTS
6 cups mixed salad greens
pomegranate seeds, from one pomegranate
1/3 cup marcona almonds
crumbled goat cheese (optional)
SPICE-ROASTED BUTTERNUT SQUASH INGREDIENTS
1/2 large butternut squash
1 teaspoon smoked sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/2 teaspoon fresh ground black pepper
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
DRESSING INGREDIENTS
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/2 cup olive oil
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper

1
PREPARING THE SQUASH:
2
Preheat oven to 375.
3
Cut ends off butternut squash, peel, and slice lengthwise.
4
Remove seeds and chop into 1 inch cubes.
5
In a medium bowl, combine spices, oil and vinegar into a paste.
6
Add squash and toss until coated.
7
Arrange the squash cubes in one layer in a roasting pan.
8
Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.
9
Cool to room temperature.
10
PREPARING THE DRESSING:
11
Combine vinegar, olive oil, honey, mustard and black pepper in a jar; shake thoroughly to combine.
12
ASSEMBLING THE SALAD:
13
Add just enough dressing to the salad greens to coat the leaves very lightly.
14
Add squash and pomegranate seeds; toss gently.
15
Sprinkle marcona almonds and goat cheese (optional) on salad just before serving.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: SALAD INGREDIENTS, 6 cups mixed salad greens, pomegranate seeds, from one pomegranate, 1/3 cup marcona almonds, and more.

Yes, Roasted Butternut Squash, Marcona Almond & Pomegranate Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Butternut Squash, Marcona Almond & Pomegranate Salad

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