Roasted Butternut Squash, Apple, and Pomegrante Salad
Print Recipe
This is a great salad for the Fall and into the Winter.
Servings Prep Time
4 People 20 Minutes
Cook Time
25 Minutes
Servings Prep Time
4 People 20 Minutes
Cook Time
25 Minutes
Roasted Butternut Squash, Apple, and Pomegrante Salad
Print Recipe
This is a great salad for the Fall and into the Winter.
Servings Prep Time
4 People 20 Minutes
Cook Time
25 Minutes
Servings Prep Time
4 People 20 Minutes
Cook Time
25 Minutes
Instructions
  1. Preheat oven to 400F. Line a baking sheet with aluminum foil.
  2. In a bowl, toss the squash with olive oil and salt. Arrange the squash in a single layer on the prepared sheet. Bake for 20 to 25 minutes, until the squash is lightly browned. Remove from the oven and let cool for 10 minutes.
  3. In a salad bowl, toss together the mixed greens, squash, apple and balsamic vinaigrette (see recipe below). Top with goat cheese, walnuts and pomegranate seeds. Serve.
Balsamic Vinaigrette
  1. Combine 1/3 cup balsamic vinegar, 1/4 tsp salt and 1/8 tsp of black pepper in food processor or blender. Pulse to combine ingredients. With machine running, slowly drizzle 2/3 cup extra-virgin olive oil and blend until emulsified. Keep in a lidded container until ready to use. Shake well before using.
Recipe Notes

Recipe adapted from True Food Kitchen.

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