Roasted Squash & Pomegranate Salad

January 4, 2010

Fresh Ingredients
4-6 cups romaine lettuce, cut into 1” strips
½ pomegranate, seeds
1 butternut squash, peeled and cut into 1” cubes
¼ cup feta cheese
½ grapefruit, juiced
½ lime, juiced
2 green onions, finely chopped

PantryFare
1/3 cup walnuts, toasted and chopped

Spices and Oils
1 Tbsp canola oil
1 tsp cumin
2 Tbsp olive oil
1 Tbsp apple cider vinegar
¼ tsp salt
1/8 tsp pepper
1 tsp honey

Warm a small nonstick skillet over medium-high heat. Add the walnuts and toast.

Add the cubed squash to a large bowl and toss with the canola oil. Sprinkle and toss with cumin. Place on a foil-lined cookie sheet and roast for 30 minutes at 450 degrees, until golden.

In small bowl combine the grapefruit and lime juice, honey, olive oil, vinegar, onions, salt and pepper. Whisk and let stand to enhance the flavors.

In a large bowl, add the romaine, pomegranate, and nuts. Add the dressing, toss, sprinkle with feta, and add the roasted squash.

Adapted from: danispies.com Butternut squash and pomegranate salad

Filed under: Recipes - Salads

Tags: butternut squash, easy, pomegranate, romaine