Roasted Butternut Squash and Pomegranate Salad Recipe

Introduction

As the golden hues of autumn embrace us, there’s no better time to bring a burst of color and flavor to our tables than with this delightful Roasted Butternut Squash and Pomegranate Salad. This dish not only celebrates the bounty of the season but also offers a wonderful opportunity to gather with loved ones and create something truly special. With its vibrant colors, this salad is as visually appealing as it is delicious – perfect for family dinners or festive occasions. Let’s dive into this wholesome recipe that’s bound to become a family favorite!

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Skill Level: Easy

Ingredients

• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup pomegranate seeds
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• For the Lemon Vinaigrette:
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
3. Roast the butternut squash in the preheated oven for 25-30 minutes or until tender and golden brown, stirring halfway through cooking.
4. While the squash is roasting, prepare the lemon vinaigrette by whisking together olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, and pepper in a small bowl. Set aside.
5. Once the squash is done roasting, let it cool slightly before assembling the salad.
6. In a large salad bowl, combine the roasted butternut squash, pomegranate seeds, crumbled feta cheese, and chopped parsley.
7. Drizzle the lemon vinaigrette over the salad and gently toss to coat all the ingredients evenly.
8. Serve immediately and enjoy the burst of flavors and colors!

Helpful Tips

For added convenience, you can buy pre-cubed butternut squash from the grocery store. Feel free to substitute feta cheese with goat cheese for a different flavor profile. This salad can be made ahead of time, just keep the vinaigrette separate and toss it in just before serving to maintain freshness. Leftovers can be stored in an airtight container in the fridge for up to two days.

Pairings

This vibrant salad pairs wonderfully with grilled chicken or salmon for a complete meal. For a refreshing beverage, try it with a sparkling water infused with a splash of pomegranate juice.

Conclusion

We hope you and your family enjoy making and savoring this Roasted Butternut Squash and Pomegranate Salad as much as we do. We’d love to see your beautiful creations! Share them with us using #ZynahzRecipes or tag Zynahz on Instagram. Don’t forget to leave your feedback on our website and subscribe to our newsletter for more delightful recipes and updates. Happy cooking!