Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups kale or spinach, chopped
- 1/2 cup pomegranate seeds
- 1 orange, peeled and segmented
- 1/4 cup red onion, thinly sliced
- 1/4 cup toasted pecans or walnuts
- 1/4 cup crumbled feta cheese
Ingredients for the Pomegranate Vinaigrette:
- 1/4 cup fresh pomegranate juice
- 2 tablespoons olive oil
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Instructions:
- Roast the Butternut Squash:
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, turning halfway through, until tender and slightly caramelized.
- Prepare the Dressing:
- In a small bowl, whisk together pomegranate juice, olive oil, honey, Dijon mustard, salt, and pepper. Taste and adjust seasoning as needed.
- Assemble the Salad:
- In a large bowl, combine the kale or spinach, roasted butternut squash, pomegranate seeds, orange segments, red onion, and toasted nuts.
- Drizzle the salad with the pomegranate vinaigrette and toss gently to combine.
- Add Finishing Touches:
- Sprinkle with crumbled feta cheese and a few extra pomegranate seeds for garnish.
- Serve:
- Enjoy immediately, or let it sit for 10-15 minutes to allow the flavors to meld.
Nutrition
- Calories: 110