I made this for dinner and wasn't able to find pomegranates this time of year so I used raspberries. It was delicious!
Roasted Butternut Squash
& Pomegranate Salad with Garlicky Honey-Dijon Dressing
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings 4
Ingredients
·
·
Squash:
·
2 cups butternut
squash diced
·
1 tbsp olive
oil
·
Sea salt and freshly
cracked pepper to taste
·
Cayenne pepper to
taste
·
·
Honey-Mustard
Vinaigrette:
·
3 tbsp olive
oil
·
2 tbsp apple
cider vinegar
·
1 tbsp Dijon
mustard
·
1 tbsp honey
·
1 clove of
garlic minced
·
Sea salt and freshly
cracked pepper to taste
·
·
Salad:
·
3 cups arugula
·
2 cups spinach
·
1/4 cup pomegranate
seeds
·
1/4 red onion thinly
sliced
·
3 tbsp goat
cheese crumbled
·
2 tbsp toasted
pepitas pumpkin seeds
Instructions
1.
Preheat the oven to
400 degrees.
2.
Roast
the butternut squash by tossing it
together with the olive oil, sea salt, freshly cracked pepper, and cayenne
pepper, to taste.
3.
Place on a rimmed
baking sheet and place into the oven.
4.
Roast for 8 minutes
then gently flip them over and continue to roast for another 7 minutes, or
until golden brown and tender. Remove from the oven; set aside to cool.
5.
Prepare
the vinaigrette while the
butternut squash is roasting by combining the olive oil, apple cider vinegar,
Dijon mustard, honey, minced garlic, and sea salt & freshly cracked pepper,
to taste.
6.
Whisk until well
combined and creamy.
7.
Make
the salad by combining the
spinach and arugula in a large serving bowl.
8.
Top with the roasted
squash, pomegranate seeds, red onion slices, goat cheese crumbles, and toasted
pepitas. Drizzle with the vinaigrette and toss to coat evenly. Serve
immediately. Enjoy.
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