Roasted Butternut Squash and Pomegranate Green Salad
This roasted butternut squash and pomegranate green salad is a delicious and healthy way to enjoy the flavors of fall. The roasted butternut squash is sweet and tender, while the pomegranate seeds add a tart and juicy contrast. The walnuts and goat cheese add richness and creaminess, and the mixed greens provide a fresh and leafy base. This salad is perfect for a light lunch or dinner, and it's also a great way to use up leftover roasted butternut squash.
The inspiration for this salad came to me one day when I was browsing the farmers market. I saw some beautiful butternut squashes and pomegranates, and I knew I had to create a dish that showcased their flavors. I started by roasting the butternut squash, which brings out its natural sweetness. Then I added pomegranate seeds, walnuts, goat cheese, and mixed greens to create a salad that is both flavorful and visually appealing. This salad is a great way to enjoy the flavors of fall, and it's also a healthy and satisfying meal.
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
- 1 butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mixed greens
- 1/2 cup pomegranate seeds
- 1/4 cup chopped walnuts
- 1/4 cup crumbled goat cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil, salt, and pepper.
- Spread butternut squash on a baking sheet and roast for 20 minutes, or until tender and browned.
- In a large bowl, combine mixed greens, pomegranate seeds, walnuts, and goat cheese.
- Add roasted butternut squash to the bowl and toss to combine.
- Serve immediately.
Why It Works
- Roasting the butternut squash brings out its natural sweetness and caramelizes the edges.
- The pomegranate seeds add a tart and juicy contrast to the sweet butternut squash.
- The walnuts and goat cheese add richness and creaminess to the salad.
- The mixed greens provide a fresh and leafy base for the salad.