Escarole and Roasted Butternut Squash Salad with Pomegranate Seeds
With its emerald leaves and tapestry of ruby seeds, this salad is a beautiful ode to the season's cold-weather bounty. The roasty-toasty butternut squash melts into the shadows, while bright citrus and crisp herbs keep things lively.
Back in the days when I was cooking in fancy restaurants, one of my favorite salads was an escarole affair with slivered squash. While the dressed salad was simple enough, the squash took a bit of time and finesse; each one was peeled, halved, sliced into matchsticks, and tossed with oil and honey before getting roasted on a sheet tray. It was an elegant salad, yes, but I couldn't help but wonder if there was a more efficient way to get the job done. Well, the culinary gods must have been listening, because one day, inspiration struck. I chucked the butternut squash into the oven whole, with the skin still on, and roasted it until meltingly tender. Then, I simply scooped out the flesh, leaving the skin behind. It was a revelation! Not only was this method easier, but I also found that the squash had a deeper, almost caramel-like flavor, thanks to the caramelization of the skin. That's when I knew I had a winner on my hands. With a few more tweaks, this salad was born, and it quickly became a favorite in my house.
Escarole and Roasted Butternut Squash Salad with Pomegranate Seeds Escarole and Roasted Butternut Squash Salad with Pomegranate Seeds Escarole and Roasted Butternut Squash Salad with Pomegranate Seeds Escarole and Roasted Butternut Squash Salad with Pomegranate Seeds
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 1 head of escarole, chopped
  • 1 roasted butternut squash, peeled and cubed
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped red onion
  • 1/4 cup chopped parsley
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the escarole, butternut squash, pomegranate seeds, red onion, and parsley.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
  3. Pour the dressing over the salad and toss to coat.
  4. Serve immediately.
Why It Works
  • Roasting the butternut squash whole intensifies its flavor by caramelizing the sugars in the skin.
  • The combination of sweet squash, bitter greens, and tangy citrus is a perfect balance of flavors.
  • The crunchy pomegranate seeds add a pop of color and texture.
  • This salad is easy to make and can be served as a main course or a side dish.