Roasted Squash Salad with Pomegranate and Pepitas
Add roasted squash to a salad with beautiful red pomegranate seeds is a unique salad that’s easy enough for a week-night dinner or served to guests.
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Squash-Pomegranate-Salad
Roasted Squash Salad with Pomegranate and Pepitas
Add roasted squash to a salad with beautiful red pomegranate seeds is a unique salad that’s easy enough for a week-night dinner or served to guests.
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Squash-Pomegranate-Salad
Ingredients
  • 1 squash – either acorn butternut, delicata or a combination (the delicata was the best of the 3 that I tried.)
  • 1 cup Pomegranate Seeds
  • 1 head romaine lettuce torn into pieces
  • 2 tsp grainy mustard
  • 2 tsp maple syrup
  • 1/4 cup apple cider vinegar
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. When the squash is cooked, cool for a few minutes and then cut into smaller pieces if they are very large.
  5. 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.
  6. Place the lettuce in a large bowl and toss with the remaining dressing.
  7. Divide the lettuce onto 4 plates. Top with pieces of the squash, sprinkle with pomegranate seeds and the toasted squash seeds.

This recipe was printed from plantbasedcooking.com