Roasted Butternut Squash and Pomegranate Salad
This vibrant salad combines the sweet, earthy flavors of roasted butternut squash with the fresh, tangy burst of pomegranate seeds. It's a perfect side dish for any meal and a festive addition to your holiday table.
Ingredients - Serves 4
- Balsamic vinaigrette - 1/4 cup
- Feta cheese - 1/2 cup, crumbled
- Mixed salad greens - 4 cups
- Pomegranate seeds - 1 cup
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Butternut squash - 1 medium, peeled and cubed
Let's Get Started
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with the olive oil, salt, and pepper. Spread them out on a baking sheet.
- Roast the squash in the preheated oven for 25-30 minutes, or until it is tender and lightly browned.
- While the squash is roasting, prepare the other ingredients. Wash and dry the salad greens, crumble the feta cheese, and remove the seeds from the pomegranate.
- When the squash is done, let it cool slightly. Then, combine it with the salad greens, pomegranate seeds, and feta cheese in a large bowl.
- Drizzle the salad with the balsamic vinaigrette, and toss gently to combine.
- Serve the salad immediately, or refrigerate it for up to 2 hours before serving.
Dietary Info
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 200
- Fat: 9g
- Carbs: 30g
- Protein: 3g
- Sodium: 10mg
- Sugar: 9g
