• A5a7b3a1a57bebb86cfab539d13a8913

Roasted Squash & Pomegranate Salad

In looking for a way to brighten up my holiday side dishes with a little healthier fare, I came across this feast for your eyes and your tummy. If you want to make this vegan or don't care for goat cheese I've provided a Goat Cheese dressing or a Maple-balsamic vinaigrette for options. It's super easy to make but wows a crowd on the dinner table.

Prep
Cook
Serves 6people
Ingredients
2
medium delicata or an acorn squash (about 2 pounds total)
1
tbsp extra virgin olive oil
3
tbsp maple syrup
pinch of fine salt
5
oz (about 5 heaping cups) arugula or mixed baby greens
Seeds from 1 pomegranate (about 1 cup)
1/3
cup raw pepitas (green pumpkin seeds)
3-4
oz (about ¾ cup) crumbled feta cheese or goat cheese
Maple-balsamic vinaigrette:
3
tbsp extra virgin olive oil
1 1/2
tbsp balsamic vinegar
2
tsp maple syrup
1
tsp Dijon mustard
1/4
tsp fine salt
Freshly ground black pepper, to taste
OR
Creamy Goat Cheese Dressing:
4
oz Goat cheese
1/2
cup Olive oil
1/4
cup Apple cider vinegar, unfiltered
1/2
tsp
1/2
tsp Salt
1/2
tsp
1/2
tsp Freshly ground black pepper
1/3
cup Milk or Butter Milk
Directions
1.
Preheat oven to 400° F. Using a sharp knife, carefully slice the acorn squash around its middle horizontally. Scoop out seeds and scrape clean. Slice into ¾ inch thick rounds. Or slice the delicate in half lengthwise, scoop out seeds and slice into 3/4 inch half moons. Place on a parchment paper lined rimmed baking sheet. Do not let any pieces overlap.
2.
Using a pastry brush, brush maple syrup and olive oil over both sides of squash. Bake for 10-15 minutes until the bottom side of squash is nice and golden brown. Flip and bake for another 10-15 minutes. Brush with maple syrup a second time right after removing from oven. Set aside to cool.
3.
While Squash is baking, prepare the dressing. In a blender mix all ingredients until incorporated.
4.
To prepare the salad for serving, Toss ½ the dressing with the arugula. Slowly add more dressing until the greens are coated with dressing but not weighed down by it. Sprinkle ¾ of the pomegranate and pumpkin seeds toss lightly. Lay roasted squash on top of the salad and sprinkle with remaining seeds.

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