I’ve been on vacation.
Blissfully disconnected from technology and eating lots of delicious new foods. Lots.
I returned to the day-to-day this week brimming with new inspiration for the blog.
But first, I need a salad. My…inner workings…are a pinch off.
It seems pomegranate season is in full swing and I’m seeing many many squash recipes being posted our there in the blogoshpere.
I want in.
While I used acorn squash for this recipe, any winter squash would work well. Butternut, delicata, hubbard, kabocha are all varieties that I’ll see at my grocery store throughout the fall. Most will need their skin removed, but I like to leave it on if it gets soft enough in roasting.
Remember how to seed a pomegranate? We taught you here.
This no mess method takes about 10 minutes or so. You won’t need all the seeds for this recipe. Try using the remainder to make your own fruit on the bottom yogurt.
This salad is a beautiful starter but can also be used as a base for a terrific main dish. Replace the cheese with you protein of choice.
It’s warm and cozy season now! Bring on the comfort foods…
Erin
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. |
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Sandra says
I roasted a couple of squash yesterday for soup…yummmmmmmmm. But I had some left over so now I know exactly what to do with it…I even have a pomegranate in the house. Yah, dinner! Thanks.
Anonymous says
Woohoo! Love it when leftovers can be worked in to something new and delicious.
susan says
Squash of any kind is perfect this time of year! Great idea for the salad.
Erin says
I never tire of roasted squash!
Emily says
This was so delish – it is all my favourite things combined, and the dressing is amazing! Cannot wait to serve this for friends at our next dinner party.
howt1653 says
so so please you liked it! I hope your friends do too 🙂
Estella says
That insight solves the prombel. Thanks!