Roasted Butternut Squash, Marcona Almond & Pomegranate Salad

READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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