Winter Salad with Pomegranate and Roasted Butternut Squash
This festive winter salad is a perfect blend of seasonal flavors, vibrant colors, and nourishing ingredients. Serve it as a side dish at your holiday table or add tender chopped chicken and enjoy it as a light meal.
Equipment
- Roasting pan
Ingredients
- 4 cups mixed greens (spinach, arugula, or kale)
- 1 medium butternut squash, peeled and diced
- 1 tbsp avocado oil
- 1 tsp cinnamon (or more to taste)
- 1/2 - 1 cup pomegranate seeds
- 1/4 cup crumbled feta or goat cheese, optional
- 1/4 cup pecans or walnuts, toasted
For The Dressing
- 3 tbsp extra virgin olive oil
- 1 tbps 100% orange juice
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees. Toss diced butternut squash in avocado oil and cinnamon. Spread on a baking sheet and roast for 20 - 25 minutes, until tender.
- While the squash is roasting, whisk together all the ingredients for the dressing and set aside.
- In a large bowl, combine the mixed greens, roasted squash, pomegranate seeds, feta and toasted nuts.
- Drizzle the dressing over the salad just before serving. Toss gently and enjoy.