Butternut Squash Pomegranate Salad
There's just something about smelling that roasting butternut squash in the oven while pomegranate juice drips down my fingers. It's what relaxing winter afternoons are made of. Except there were the loud sounds of three boys playing with plasma cars in the background {"hey, this is a gate, you can't go this way!! STOP!"}.
I was, however, able to eat my salad in peace. This evening, after the little hooligans were safely in their beds.
I was first introduced to the pomegranate as something to eat and enjoy my senior year in high school {shout out to Larissa, my roommate}. She shared some with me that had been sent to her from California and they were delicious. They are hard to find in our little town, but fortunately Walmart delivered today. So glad I could share this recipe with you. It's definitely at the top of my favorites list right now.
Want some information on how to de-seed a pomegranate? Not too hard.
Butternut Squash Pomegranate Salad
inspired by Good Life Eats
1 medium butternut squash, peeled and cut into bite-size pieces
1 tablespoon coconut oil {I used LouAnn's}
1 tablespoon sugar
1/2 teaspoon salt
6-8 cups mixed baby greens {we call them weeds and buy them in bulk produce}
1/4 cup pomegranate seeds {one pomegranate is more than enough}
4 tablespoons crumbled feta
1 teaspoon pomegranate juice {or cranberry or a mixture of the two}
2 teaspoons lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons maple syrup
Begin by peeling and cubing the butternut squash. Preheat oven to 400 degrees F.
Toss squash with coconut oil, sugar, and salt. Spread the pieces evenly in a baking dish and roast for 35 minutes or until edges are golden brown. Remove from oven and cool.
Toss greens, pomegranate seeds, feta, and cooled squash in a large bowl. Whisk together pomegranate juice, lemon juice, olive oil and maple syrup in a small bowl and drizzle over tossed salad. Serve immediately.
I was, however, able to eat my salad in peace. This evening, after the little hooligans were safely in their beds.
Want some information on how to de-seed a pomegranate? Not too hard.
I get these weeds in the produce section of our local grocer {the best!}. They aren't expensive and they taste fabulous. Super fresh.
And there you have it. A little feta and this blend of sweet maple syrup and sour lemon juice and you are good to go.
My tastebuds are still thanking me. Enjoy!
Butternut Squash Pomegranate Salad
inspired by Good Life Eats
1 medium butternut squash, peeled and cut into bite-size pieces
1 tablespoon coconut oil {I used LouAnn's}
1 tablespoon sugar
1/2 teaspoon salt
6-8 cups mixed baby greens {we call them weeds and buy them in bulk produce}
1/4 cup pomegranate seeds {one pomegranate is more than enough}
4 tablespoons crumbled feta
1 teaspoon pomegranate juice {or cranberry or a mixture of the two}
2 teaspoons lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons maple syrup
Begin by peeling and cubing the butternut squash. Preheat oven to 400 degrees F.
Toss squash with coconut oil, sugar, and salt. Spread the pieces evenly in a baking dish and roast for 35 minutes or until edges are golden brown. Remove from oven and cool.
Toss greens, pomegranate seeds, feta, and cooled squash in a large bowl. Whisk together pomegranate juice, lemon juice, olive oil and maple syrup in a small bowl and drizzle over tossed salad. Serve immediately.