Roasted Butternut Squash and Pomegranate Salad

Roasted Butternut Squash and Pomegranate Salad


The grocery stores are still full of pomegranates and I could not resist picking some more up. Pomegranates seem to be made perfectly for throwing into salads and I was thinking about salads again while deciding what to do with these ones. This time I wanted to try something more seasonal and a bit different from the last few pomegranate salads than I had made. I also happened to have some butternut squash and hand and it kept popping into my head so I thought, why not a warm roasted butternut squash and pomegranate salad? Pomegranates have a Mediterranean feel to them so I thought that it would be nice to season the butternut squash with some Mediterranean spices before roasting them for an extra kick of flavour. Other that the roasted butternut squash and the pomegranate seeds, I called upon the usual suspects for a salad including some romaine lettuce, walnuts and feta. Of course I had to go with the pomegranate vinaigrette that I have been enjoying so much lately for the dressing. The warm roasted spiced butternut squash went well in the salad and the contrasting temperatures, textures and flavours were really amazing. While I was enjoying the salad I thought that it would also work well with other types of squash or pumpkins, sweet potatoes or even beets. I am looking forward to playing around with this kind of salad some more.

Roasted Butternut Squash and Pomegranate Salad

(makes 4 side dish sized servings or 2 light meal sized servings)
Printable Recipe

Ingredients:
2 cups butternut squash (peeled, seeded and cut into bit sized cubes)
1 tablespoon olive oil
1/2 teaspoon cumin (toasted and ground)
1/2 teaspoon paprika
1/2 teaspoon cinnamon
salt and pepper to taste
4 cups romaine lettuce (cut into bite sized pieces)
1/4 cup walnuts (toasted)
1/4 cup pomegranate seeds
1/4 cup feta
2 tablespoons pomegranate vinaigrette

Directions:
1. Toss the butternut squash with the olive oil, cumin, paprika, cinnamon, salt and pepper.
2. Roast the squash in a preheated 400F oven until tender, about 30-40 minutes and set aside.
3. Assembled the salad and toss with the dressing to coat.

Similar Recipes:
Pomegranate Tabbouleh Salad
Pomegranate and Pistachio Couscous
Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad
Caramelized Pumpkin and Gorgonzola Salad
Festive Roast Pumpkin Salad
Pomegranate and Roasted Tomato Bulgur Salad
Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing

27 comments:

VeggieGirl said...

I'm absolutely smitten with roasted butternut squash right now, so this recipe is perfect!

Lynn said...

Oooh, your salad looks good. Very creative. I still have 7 or 8 pumpkins to use up, and I'll bet this would work well with roasted pumpkin, too :) Thanks.

Velva said...

The butternut squash and pomegranate salad looks delightful.

Susan said...

Love roasted butternut squash.

Your salad is so colorful. It looks very refreshing.

I love your pics and your blog!

http://jerseygirlinthekitchen.blogspot.com/

Anonymous said...

hey kevin-sent you an email a couple days ago regarding your pistachio cranberry cookie recipe. please respond when you get a chance!

Alexandra said...

i love butternut squash anything! This looks divine!

screwdestiny said...

That is SO creative!

Rosa's Yummy Yums said...

A beautiful salad! A lovely flavor combo!

Cheers,

Rosa

Nina Timm said...

I think the tart from the pomegranate is just the thing to combat the sweetness of the butternut!!!

Sook said...

What a colorful and delicious looking dish! Yummy!

pityenlacocina said...

i love all the ingredients in this salad, healthy and delicious, well done, cheers from london

Joanne said...

My theory on butternut squash is that it makes everything taste better. just roast it and throw it into whatever you are cooking! great salad.

virginia bed and breakfast | victorian inn bed and breakfast | Romantic bed and breakfasts said...

I never really understood all the hoopla around pomegranates when I lived in NY – they made a mess, they were hard to eat, and they weren’t even that sweet. Then I moved to California. The pomegranates at the farmers markets here are simply incredible! They shouldn’t even be called the same thing as the ones in NY. I can’t even image how sweet they are right off your tree.

Regards,

tamilyn said...

What a pretty dish Kevin!

Queen B said...

I'm a new reader to your blog. Your food looks delicious and this dish is no exception.

Lydia (The Perfect Pantry) said...

Beautiful salad, beautiful photo! It's hard to come up with great combinations of winter ingredients for salad, but this one is a keeper.

Mary said...

I love the way you reason a recipe into creation. It's a real gift. Thanks for sharing it with us.

Katrina said...

As I sit here, I'm eating POM granola that I made with yogurt and fresh arils. And now this--if I could only get someone to cut through and chop up the butternut squash I've got, I'd be set with this salad. (I hate cutting up a squash!) Sigh. The salad sounds de-lish.

James said...

That's my midnight feast sorted then.....

Nithya Praveen said...

Wow Kevin it looks so good...a great way of using Squash.Great pic too.First time here,u have a fantastic blog:)

Pam said...

I love pretty colorful salads!

Spiralstyle said...

I made this for dinner tonight. Fabulous! A keeper. Thanks Kevin.

Soma said...

This is ab absolutely gorgeous combination! I have done butternut squash so many ways, but never thought about this.. and both are in season ! have to have this done soon.

Alexa said...

Oh, lovely dish! I made a squash dish with pomegranate seeds last night for dinner too. I'll be posting it later. This post is great Kevin. I look forward to trying it really soon.

Deborah said...

What a different combination! It sounds wonderful.

MayazMum said...

What a great recipe. This would be great with a roasted loin of pork.

anirac said...

this looks delicious!! i love pomegrades!!

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