Roasted Butternut Squash, Marcona Almond & Pomegranate Salad

"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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photo by Whats Cooking photo by Whats Cooking
photo by Whats Cooking
Ready In:
1hr 5mins
Ingredients:
17
Serves:
4-6
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ingredients

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directions

  • PREPARING THE SQUASH:

  • Preheat oven to 375.
  • Cut ends off butternut squash, peel, and slice lengthwise.
  • Remove seeds and chop into 1 inch cubes.
  • In a medium bowl, combine spices, oil and vinegar into a paste.
  • Add squash and toss until coated.
  • Arrange the squash cubes in one layer in a roasting pan.
  • Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.
  • Cool to room temperature.
  • PREPARING THE DRESSING:

  • Combine vinegar, olive oil, honey, mustard and black pepper in a jar; shake thoroughly to combine.
  • ASSEMBLING THE SALAD:

  • Add just enough dressing to the salad greens to coat the leaves very lightly.
  • Add squash and pomegranate seeds; toss gently.
  • Sprinkle marcona almonds and goat cheese (optional) on salad just before serving.

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RECIPE SUBMITTED BY

Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
 
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