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    You are in: Home / Recipes / Roasted Butternut Squash, Marcona Almond & Pomegranate Salad Recipe
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    Roasted Butternut Squash, Marcona Almond & Pomegranate Salad

    Roasted Butternut Squash, Marcona Almond & Pomegranate Salad. Photo by What's Cooking?

    1/1 Photo of Roasted Butternut Squash, Marcona Almond & Pomegranate Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    What's Cooking?'s Note:

    I based this wonderful fall salad around three things I had on hand: Roasted butternut squash, a ripe pomegranate, and Marcona almonds-- the sweet, heart-shaped Spanish variety of almond that is blanched and then fried lightly in olive oil and sea salt (you can purchase them at Costco or gourmet shops). This is one of my favorite salads, with perfectly complementary textures and flavors along with vivid fall colors.

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    Ingredients:

    Servings:

    Units: US | Metric

    SALAD INGREDIENTS

    • 6 cups mixed salad greens
    • pomegranate seeds, from one pomegranate
    • 1/3 cup marcona almonds
    • crumbled goat cheese (optional)

    SPICE-ROASTED BUTTERNUT SQUASH INGREDIENTS

    DRESSING INGREDIENTS

    Directions:

    1. 1
      PREPARING THE SQUASH:
    2. 2
      Preheat oven to 375.
    3. 3
      Cut ends off butternut squash, peel, and slice lengthwise.
    4. 4
      Remove seeds and chop into 1 inch cubes.
    5. 5
      In a medium bowl, combine spices, oil and vinegar into a paste.
    6. 6
      Add squash and toss until coated.
    7. 7
      Arrange the squash cubes in one layer in a roasting pan.
    8. 8
      Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.
    9. 9
      Cool to room temperature.
    10. 10
      PREPARING THE DRESSING:
    11. 11
      Combine vinegar, olive oil, honey, mustard and black pepper in a jar; shake thoroughly to combine.
    12. 12
      ASSEMBLING THE SALAD:
    13. 13
      Add just enough dressing to the salad greens to coat the leaves very lightly.
    14. 14
      Add squash and pomegranate seeds; toss gently.
    15. 15
      Sprinkle marcona almonds and goat cheese (optional) on salad just before serving.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Butternut Squash, Marcona Almond & Pomegranate Salad

    Serving Size: 1 (174 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 480.3
     
    Calories from Fat 361
    75%
    Total Fat 40.1 g
    61%
    Saturated Fat 5.1 g
    25%
    Cholesterol 0.0 mg
    0%
    Sodium 61.3 mg
    2%
    Total Carbohydrate 31.7 g
    10%
    Dietary Fiber 5.1 g
    20%
    Sugars 13.1 g
    52%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    mixed salad greens

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