Winter Salad Recipe with Roasted Butternut Squash and Pomegranate Seeds
Try this Winter Salad Recipe with Roasted Butternut Squash and Pomegranate Seeds this holiday season and wow your guests!
Servings: 4
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Ingredients
For the Salad:
1small peeled and medium diced butternut squash
2tablespoonsof olive oil
3thinly shaved tri-colored carrots
1peeled, cored and small diced fuji apple
1peeled, cored and small diced granny smith apple
1cupof dried cherries
1cupof toasted thinly sliced almonds
½cupof pomegranate seeds
½cupof crumbled feta cheese
½cupof crumbled goat cheese
4cupsof packed baby spinach leaves
1head of trimmed red or green kale leaves
Kosher salt and fresh cracked pepper to taste
For the Balsamic Vinaigrette:
½peeled small diced small shallot
1teaspoonof grainy mustard
1 ½teaspoonsof honey
¼cupof balsamic vinegar
½cupof olive oil
1tablespoonsof chiffonade fresh basil
Kosher salt and fresh cracked pepper to taste
Instructions
Preheat the oven to 375°.
Coat the butternut squash in 2 tablespoons of olive oil and salt and pepper and spread out on a sheet tray lined with parchment paper and bake for 18 to 20 minutes or until tender. Do not over cook.
Cool the butter nut squash immediately in the oven.
Salad: Toss all of the ingredients together in a large bowl and keep cool.
Dressing: whisk together all of the ingredients until the vinaigrette is emulsified and dress the salad and toss together.