This recipe has diced butternut squash roasted with maple syrup for a touch of sweetness, served over arugula salad, and garnished with walnuts and fresh pomegranate kernels.
Use dried cranberries if you can't find pomegranate (or don't want to spend the time getting to those amazing kernels).
The warm cider dressing can be served warm or room temperature.Save your seeds for later! Rinse, dry, toss with olive oil & salt and roast (on a lined baking sheet) at 275F ~ 12-15 minutes or until toasted.
Feel free to substitute honey for maple syrup but reduce the heat of the oven to 375F and cook ~ 5 more minutes or until squash is tender.
Peeling squash is not easy. You have to have good knives and probably some decent knife skills. Create a flat edge by cutting off the bottom and top and then cutting where you think the seeds start. Then slice off the edges very carefully! To make it easier to slice, you can always blanch the whole squash in a huge pot of boiling water for a couple minutes to slice off the skin.
There is a very strong sap in butternut squash. It can really irritate some people's skin (mine included) and cause a small inflammation or blistering if handling a big squash. I make sure to wash and scrub my hands immediately after handling squash and that generally takes care of it. If the squash is older and larger then I wear gloves
Serve this Butternut Squash Salad recipe with complementary recipes like:
Like Butternut Squash? Check out these other squash recipes:
Things In My Kitchen:
- Baking sheet pan - Might as well get two of 'em. Affordable, durable, made in the U.S.
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Roasted Butternut Squash & Pomegranate Salad
EatSimpleFood.com
This recipe has diced butternut squash roasted with maple syrup for a touch of sweetness, served over arugula salad, and garnished with walnuts and fresh pomegranate kernels.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Category: Salad
- Method: Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
Ingredient List Salad:
- 8 ounces arugula
- 1 small (~ 1 ½ lb) butternut squash, peeled & 1" diced
- ¼ cup maple syrup
- 2 Tbsp olive oil
- ½ cup pomegranate kernels (seeds)
- ½ cup walnuts (or pecans), chopped
- ¼ tsp salt
- pinch black pepper
Ingredient List Dressing:
- ¾ cup apple juice
- 2 Tbsp apple cider vinegar
- 2 Tbsp shallots
- 2 tsp dijon mustard
- ¼ cup extra virgin olive oil
- ¼ tsp salt
- pinch black pepper
Instructions
- Preheat oven to 425F. Line a baking sheet with foil.
- Peel and dice the squash into 1" chunks. Place in large bowl and toss with maple syrup, olive oil, salt, and pepper. Roast uncovered on lined baking sheet, turning once, ~ 20-25 minutes or until squash is tender. Let cool ~ 5 minutes.
- Make the dressing: In a small pan add shallots, apple juice, and apple cider vinegar. Bring to a boil, reduce heat, and simmer uncovered ~ 5 minutes or until reduced by half. Remove from heat and whisk in mustard, olive oil, salt, and pepper. Taste and add salt/pepper as desired.
- Add arugula, squash, pomegranate kernels and walnuts to a bowl. Toss with dressing. Happy eating! Beckie
Notes
- Save your seeds for later! Rinse, dry, toss with olive oil & salt and roast (on a lined baking sheet) at 275F ~ 12-15 minutes or until toasted.
- Feel free to substitute honey for maple syrup but reduce the heat of the oven to 375F and cook ~ 5 more minutes or until squash is tender.
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