This roasted squash salad with pomegranates and pumpkins seeds is a powerhouse of good nutrition, and just as amazing in flavor! Served over a bed of crisp romaine lettuce which is high in body nourishing vitamins and minerals.
This salad melds so many different flavors and textures, and my favorite time to make this is in the Autumn when squash and pomegranates are in season here in Colorado.
Savory Roasted squash, with all of its corticoids and fiber and low on the glycemic index. Little bursts of lightly sweet and tangy pomegranate seeds that have been shown to benefit the heart and blood vessels – lowers blood pressure, as well as cholesterol and speeds the melting of atherosclerosis (heart blockages). source
And topped with pepitas (pumpkin seeds). High in omega 3 fatty acids, protein, fiber, potassium, and zinc. They contain free radical cleansing anti-oxidants and are also anti-parasitic, anti-candida, offer zinc for proper immune function. Add 2 tablespoons (untoasted, unsalted) pumpkin seeds to your daily diet and trust you are doing your body good.
The dressing for this salad is a simple one that fuses all of the flavors together just beautifully. The earthiness from the whole grain mustard and sweetness from the maple syrup and tang from the probiotic-rich Apple cider vinegar make this the perfect vinaigrette for melding all of these ingredients together.
I’d say this is in the top ten for a healthy recipe and a Thanksgiving, and Autumn time potluck favorite.
I'd love to hear your feedback in the comments below for this Roasted Squash Salad! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won't miss it!