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!
| Servings | people |
- 1 squash – either acorn butternut, delicata or a combination (the delicata was the best of the 3 that I tried.)
- 1 cup pomegranate seeded, or 1/2seeds
- 1 head romaine lettuce torn into pieces
- 2 tsp grainy mustard
- 2 tsp maple syrup
- 1/4 cup apple cider vinegar
Ingredients
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- Preheat oven to 400 decrees. Wash the squash and cut off the ends. There no need to peel it. Cut in half and scrape out the seeds into a colander.
- With the flat side down, cut squash into 1/3″ slices and place on a lightly sprayed baking sheet. Bake the squash for 20 minutes, then flip and bake another 20 minutes until the squash is lightly browned and soft.
- In the meantime, rinse, the seeds under running water until the squash pulp is removed. Place the moist seeds on a baking sheet, lightly salt and put into the oven the with squash. Bake from 10 to 20 minutes depending on the size of the seeds. Smaller will brown quicker. Keep an eye on them so they don’t over cook. My seeds did not turn very brown, but they were exceptionally good – crispy and tasting almost like popcorn.
- When the squash is cooked, cool for a few minutes and then cut into smaller pieces if they are very large.
- Make the dressing by whisking the apple cider vinegar, grainy mustard and maple syrup in a small bowl. Pour half of the dressing over the squash.
- Place the lettuce in a large bowl and toss with the remaining dressing.
- Divide the lettuce onto 4 plates. Top with pieces of the squash, sprinkle with pomegranate seeds and the toasted squash seeds.
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