Description
This vibrant Butternut Squash and Pomegranate Salad combines sweet roasted squash with juicy pomegranate seeds, creating a stunning dish perfect for any gathering.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 cup fresh pomegranate seeds
- 4 cups baby spinach
- 1/2 cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Butternut Squash: Peel and seed the butternut squash. Cut it into one-inch cubes and toss them in olive oil, salt, and pepper until evenly coated.
- Roast the Squash: Spread the cubed squash on the prepared baking sheet in an even layer. Roast for 25-30 minutes or until tender and golden brown, flipping halfway through.
- Assemble Your Salad: In a large bowl, combine baby spinach, roasted butternut squash, pomegranate seeds, and crumbled feta cheese. Toss gently to mix without crushing the pomegranate seeds.
- Dress It Up: Drizzle balsamic vinegar over the salad mixture—start with one tablespoon—and toss again until everything is nicely coated. Adjust seasoning as needed.
- Serve It Fresh: Transfer the salad onto plates or serve from a bowl. Enjoy immediately for the best flavor experience.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 9g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
Keywords: - For added crunch, consider including walnuts or pecans. - Feel free to swap pomegranates for cranberries if they are not available. - This salad can be made vegan by omitting feta or replacing it with avocado slices.