Prep 20 mins
Cook 20 mins
Perfect for Autumn! This is a colourful, beautiful and delicious salad. Modified from a recipe found on http://www.danispies.com She is, "a Certified Health and Nutrition Counselor, Fitness Trainer and Mom who is passionate about finding simple ways to make real, whole, nutrtious foods a part of an everyday kitchen." NOTE: "Choose squash that are heavy for their size and have dull, not shiny, rinds. The rinds should be firm. Soft rinds may mean a watery, flavorless squash. The heavier they are, the moister and tastier they are." http://www.npr.org
- 946.36 ml butternut squash, peeled, seeded and roughly chopped into bite size pieces
- 14.79 ml olive oil
- 4.92-9.85 ml fresh rosemary, chopped
- 2.46 ml dried crushed red pepper (I didn't have this so just added a pinch cayenne)
- sea salt, to taste
- 59.14 ml orange juice, freshly squeezed
- 22.18 ml extra virgin olive oil
- freshly ground black pepper, to taste
- 14.79 ml lemon juice, freshly squeezed
- 1419.54 ml of your favorite lettuce (I combined baby arugula and baby spinach)
- 78.07 ml walnuts, coarsely chopped (toasted if wished in a dry frying pan)
- 118.29 ml pomegranate seeds
- 59.14 ml feta cheese, chopped (or crumbled)
- Preheat oven to 450°F Toss butternut squash pieces, olive oil, rosemary, and crushed red pepper or pinch cayenne on large baking sheet. Sprinkle with sea salt, to taste. Roast for 10 minutes. Remove squash from oven and flip them around a bit before popping back into the oven for another 10 minutes or so depending on the size and oven they may be done sooner. You are looking for the squash to begin browning and to become nice and tender.
- (The squash can be made up to two hours ahead. Let stand at room temperature. I prefer it warm).
- While the squash is baking whisk the freshly squeezed orange juice, freshly squeezed lemon juice, and extra virgin olive oil together. Season with some sea salt and freshly ground black pepper to taste and set aside.
- When you are ready to assemble the salad, combine the lettuce, pomegranate seeds, and walnuts and lightly toss in the dressing. Spoon warm or room temperature squash over the top of the salad and sprinkle with feta cheese.
Excellent - made exactly as directed. Flavorful and healthy.
This beatiful and delicious firework of colors is a genial combination of flavors.
I was lucky to have pomegranate on hands and fresh squash from the garden! The walnuts with their texture and special note are a perfect addition to this dish. Feta salted touch of enhances all the flavours. Only my orange was not one of the best as at the moment here we get only bland ones.
Thanks a lot for this delicious meal. Done for PRMR!