Description
A vibrant and satisfying salad featuring sweet roasted butternut squash, crisp seasonal greens, juicy pomegranate seeds, and crunchy walnuts. Tied together with a lively apple cider vinaigrette, this dish is a perfect balance of textures and flavors, making it an ideal Thanksgiving side or a delightful any-day harvest celebration.
Ingredients
1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
6 cups mixed greens (such as kale, spinach, or arugula)
1/2 cup pomegranate seeds
1/2 cup walnuts, toasted
For the Apple Cider Vinaigrette:
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
Roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through.
While the squash is roasting, prepare the vinaigrette. In a small bowl, whisk together apple cider vinegar, 1/4 cup olive oil, maple syrup, Dijon mustard, salt, and pepper until well combined.
In a large serving bowl, combine the mixed greens, roasted butternut squash, pomegranate seeds, and toasted walnuts.
Drizzle the vinaigrette over the salad and toss gently to coat.
Serve immediately.
Notes
To toast walnuts, spread them on a dry baking sheet and bake for 5-7 minutes at 350°F (175°C) until fragrant, or toast in a dry skillet over medium heat.
Feel free to substitute other nuts like pecans or almonds.
For added richness, consider adding crumbled feta or goat cheese (ensure it’s vegetarian if needed).
This salad can be prepared ahead of time; keep the vinaigrette separate until ready to serve to maintain the crispness of the greens.