Roasted Squash and Pomegranate Salad with Honey Mustard Dressing
Serves | 4 |
Prep time | 15 minutes |
Cook time | 25 minutes |
Total time | 40 minutes |
Ingredients
- salt and pepper to taste
salad
- 1 acorn squash
- 1 tablespoon canola oil
- 6 cups salad greens (spinach, arugula or romaine lettuce)
- 1/2 cup pomegranate seeds
- 1/4 cup roasted pumpkin seeds
- 1/4 cup crumbled feta or goat cheese
dressing
- 2 tablespoons canola oil
- 2 tablespoons honey
- 1 tablespoon whole grain dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon seasoned rice wine vinegar
Note
This salad would work well with any roasted winter squash. To make it a meal replace the cheese with ¾ cup of canned lentils or chickpeas or a piece of baked trout or salmon that has been glazed with the remaining dressing.
Directions
1. | Preheat oven to 375 degrees F. Slice the top and bottom off squash, then slice in half lengthwise. Remove and discard all seeds. Slice each half into ½" half rounds. Place squash in one layer on a lined baking sheet. Drizzle both sides with canola and sprinkle with salt and pepper. Bake for 20 minutes, flipping halfway through. Allow to cool slightly. |
2. | Meanwhile whisk all dressing ingredient together in a small bowl. |
3. | Assemble the salad starting with a handful of greens. Top with 3 slices of squash (remove skins if they're too tough to eat), 2 Tbsp pomegranate seeds, 1 Tbsp pumpkin seeds. Drizzle with 1 Tbsp dressing and 1 Tbsp crumbled cheese. |