Salad Of Warm Butternut Squash, Pomegranate And Greens Recipe

Name: Salad Of Warm Butternut Squash, Pomegranate And Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups butternut squash, peeled, seeded and roughly chopped into bite size pieces; 1 tablespoon olive oil; 1 -2 teaspoon fresh rosemary, chopped; 1/2 teaspoon dried crushed red pepper (I didn't have this so just added a pinch cayenne); sea salt, to taste; 1/4 cup orange juice, freshly squeezed; 1 1/2 tablespoons extra virgin olive oil; freshly ground black pepper, to taste; 1 tablespoon lemon juice, freshly squeezed; 6 cups of your favorite lettuce (I combined baby arugula and baby spinach); 1/3 cup walnuts, coarsely chopped (toasted if wished in a dry frying pan); 1/2 cup pomegranate seeds; 1/4 cup feta cheese, chopped (or crumbled)

Servings: persons

4 cups butternut squash, peeled, seeded and roughly chopped into bite size pieces
1 tablespoon olive oil
1 -2 teaspoon fresh rosemary, chopped
1/2 teaspoon dried crushed red pepper (I didn't have this so just added a pinch cayenne)
sea salt, to taste
1/4 cup orange juice, freshly squeezed
1 1/2 tablespoons extra virgin olive oil
freshly ground black pepper, to taste
1 tablespoon lemon juice, freshly squeezed
6 cups of your favorite lettuce (I combined baby arugula and baby spinach)
1/3 cup walnuts, coarsely chopped (toasted if wished in a dry frying pan)
1/2 cup pomegranate seeds
1/4 cup feta cheese, chopped (or crumbled)

1
Preheat oven to 450u00b0F 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.
2
(The squash can be made up to two hours ahead. Let stand at room temperature. I prefer it warm).
3
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.
4
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.
5
Enjoy!

1852

kcal

Calories

203

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 13 ingredients. The key ingredients include: 4 cups butternut squash, peeled, seeded and roughly chopped into bite size pieces, 1 tablespoon olive oil, 1 -2 teaspoon fresh rosemary, chopped, 1/2 teaspoon dried crushed red pepper (I didn't have this so just added a pinch cayenne), and more.

Yes, Salad Of Warm Butternut Squash, Pomegranate And Greens 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.

Salad Of Warm Butternut Squash, Pomegranate And Greens

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