Salad Of Warm Butternut Squash Pomegranate And Greens Food

SALAD OF WARM BUTTERNUT SQUASH, POMEGRANATE AND GREENS

Steps:

• Preheat oven to 450°F Toss butternut squash pieces, olive oil, rosemary, and crushed red pepper or pinch cayenne on large baking sheet. Sprinkle with sea salt, to taste. Roast for 10 minutes. Remove squash from oven and flip them around a bit before popping back into the oven for another 10 minutes or so depending on the size and oven they may be done sooner. You are looking for the squash to begin browning and to become nice and tender.
• (The squash can be made up to two hours ahead. Let stand at room temperature. I prefer it warm).
• While the squash is baking whisk the freshly squeezed orange juice, freshly squeezed lemon juice, and extra virgin olive oil together. Season with some sea salt and freshly ground black pepper to taste and set aside.
• When you are ready to assemble the salad, combine the lettuce, pomegranate seeds, and walnuts and lightly toss in the dressing. Spoon warm or room temperature squash over the top of the salad and sprinkle with feta cheese.
• Enjoy!

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
• While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
• Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

SQUASH AND POMEGRANATE SALAD

Steps:

• Slice the squash in half and remove the seeds. Then dice the two halves, place onto a baking tray and drizzle with olive oil, salt and pepper. Bake in a 200°C oven for 15 minutes, until the cubes are soft enough to be pierced with a fork.
• While the squash bakes make the quinoa using 2 cups of boiling water, this should take 15 minutes. After 5 minutes add the broccoli florets and the green beans to the quinoa and allow them to cook together.
• Once the quinoa is no longer crunchy and the squash is perfecty roasted combine them all in a pan, adding the cherry tomatoes and pomegranates at the end.
• For more ideas check out my blog: www.deliciouslyella.com

WARM BUTTERNUT SQUASH SALAD WITH POMEGRANATE DRESSING RECIPE - (4.5/5)

Steps:

• Salad: Heat the olive oil over medium-high heat in a large skillet. Add the onion and the fennel and cook for 5 minutes, stirring occasionally. Add the cooked butternut squash, salt, and pepper and sauté, stirring occasionally, for another 6 minutes. Remove the mixture from the heat and place into a medium-size mixing bowl. Add 1/2 of the dressing, toss, and set aside. Dressing: Place all ingredients into a small blender or food processor and process until fully combined. Strain the mixture through a fine mesh colander. Store the dressing in the refrigerator until needed. To assemble the salad, place the arugula in a large mixing bowl. Add 1/2 of the dressing and toss. Add the warm vegetables and toss again. Sprinkle the pomegranate seeds and pork cracklings over the salad and serve immediately.