Roasted Squash Salad With Pomegranate And Spiced Oat Clusters Recipe

Name: Roasted Squash Salad With Pomegranate And Spiced Oat Clusters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 teaspoon ground cinnamon; 1/2 teaspoon paprika; 3/4 teaspoon plus 1 pinch sea salt, divided; 1 small buttercup squash, peeled, cored, and seeded; 2 teaspoons heat-tolerant vegetable oil, such as grapeseed; 1/2 cup freshly squeezed orange juice; 1/4 cup sweetened dried cranberries; 1 cup pomegranate arils; 3 tablespoons extra virgin olive oil; 1 handful KIND Snacks Cinnamon Oat Clusters or granola of choice

Servings: persons

3/4 teaspoon ground cinnamon
1/2 teaspoon paprika
3/4 teaspoon plus 1 pinch sea salt, divided
1 small buttercup squash, peeled, cored, and seeded
2 teaspoons heat-tolerant vegetable oil, such as grapeseed
1/2 cup freshly squeezed orange juice
1/4 cup sweetened dried cranberries
1 cup pomegranate arils
3 tablespoons extra virgin olive oil
1 handful KIND Snacks Cinnamon Oat Clusters or granola of choice

1
Preheat oven to 425u00b0 F. Slide two rimmed baking sheets in to preheat as well.
2
In a small bowl, combine the cinnamon, paprika, and 3/4 teaspoon sea salt.
3
Slice squash into even 3/4-inch thick wedges, and then cut each wedge into thirds. Set in a large bowl and toss with vegetable oil. Tossing with hands, sprinkle in spice mixture until each piece of squash is coated. Arrange squash on hot baking sheets, allowing 1 to 2 inches of space between each piece. Roast for 20 minutes, carefully flip squash, and roast for 10 to 15 minutes longer, or until edges are crisp and centers are tender.
4
Meanwhile, combine orange juice and dried cranberries in a small bowl; set aside for 20 minutes, then remove cranberries from orange juice. In a small bowl, measure 2 tablespoons of the cranberry soaking liquid. Use a fork to whisk in a pinch of sea salt, followed by the olive oil.
5
Just before serving, toss warm squash, cranberries, and pomegranate arils with a few drizzles of dressing and top with oat clusters. Arrange on plates, and serve immediately.

309

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 10 ingredients. The key ingredients include: 3/4 teaspoon ground cinnamon, 1/2 teaspoon paprika, 3/4 teaspoon plus 1 pinch sea salt, divided, 1 small buttercup squash, peeled, cored, and seeded, and more.

Yes, Roasted Squash Salad With Pomegranate And Spiced Oat Clusters 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 Squash Salad With Pomegranate And Spiced Oat Clusters

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