Description
Roasted Butternut Squash Salad with Pomegranate and Pecans
Ingredients
4 cups fresh spinach
2 cups butternut squash, peeled and cubed
1 tbsp olive oil
Salt and pepper, to taste
1/2 cup pomegranate seeds
1/4 cup crumbled feta cheese
1/3 cup pecan halves
2 slices cooked bacon, crumbled
1 small pear, thinly sliced
1 tbsp pumpkin seeds
For the Dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
1/2 tsp Dijon mustard
Salt and pepper, to taste
Directions
Roast the Squash:
Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Prepare the Dressing:
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Set aside.
Assemble the Salad:
In a large salad bowl, layer the spinach, roasted butternut squash, pomegranate seeds, feta cheese, pecans, bacon, pear slices, and pumpkin seeds.
Drizzle and Serve:
Pour the dressing over the salad, toss gently, and serve immediately for a vibrant, fresh flavor!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 250 kcal per serving
#HealthyEats #FallSalad #ButternutSquashLove #PomegranatePerfection #EasyRecipes
Step-by-Step Guide
1. Preheat your oven to 400°F (200°C). While it heats, peel and cube your butternut squash into uniform, bite-sized pieces for even roasting.
2. Toss the squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet lined with parchment paper. Spread them in a single layer.
3. Roast for 20-25 minutes, flipping halfway through, until the edges are golden brown and the squash is fork-tender. Let it cool slightly.
4. While the squash roasts, prepare the dressing. In a small bowl or jar, vigorously whisk or shake together 2 tbsp olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
5. In a large serving bowl, create a base of fresh spinach leaves. Arrange the warm roasted squash, pomegranate seeds, crumbled feta, pecan halves, crumbled bacon, and thin pear slices on top.
6. Just before serving, drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are lightly coated. Finish with a sprinkle of pumpkin seeds.
Serving Suggestions
This salad is a versatile dish. For a light lunch, serve it with a slice of crusty sourdough bread. To make it a hearty dinner, add a grilled chicken breast or a piece of pan-seared salmon on top. It’s perfect for holiday meals as a vibrant, colorful side dish that cuts through richer foods. For a vegetarian version, simply omit the bacon and consider adding a handful of chickpeas for extra protein.
How-to Summary
Cube and roast butternut squash with oil, salt, and pepper at 400°F until caramelized. Whisk olive oil, balsamic vinegar, honey, and Dijon for the dressing. In a large bowl, combine spinach, cooled squash, pomegranate seeds, feta, pecans, bacon, and pear. Drizzle with dressing, toss gently, garnish with pumpkin seeds, and serve immediately.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but with prep. Roast the squash and prepare the dressing up to 2 days ahead. Store separately. Assemble the salad just before serving to prevent wilting.
What can I use instead of butternut squash?
Sweet potato or acorn squash are excellent substitutes. Adjust roasting time as needed for different densities.
How do I easily get pomegranate seeds?
Cut the pomegranate in half horizontally. Hold a half over a bowl, seed-side down, and firmly tap the back with a wooden spoon to release the seeds.
Is there a substitute for feta cheese?
Goat cheese or creamy goat cheese would work beautifully. For a dairy-free option, use a vegan feta or omit it entirely.
Can I use a different nut?
Absolutely. Walnuts or candied pecans would be delicious. Toasting any nut you use in a dry pan for a few minutes will enhance its flavor.
Common Mistakes to Avoid
- Avoid overcrowding the baking sheet when roasting squash. This steams the cubes instead of roasting them, preventing proper caramelization.
- Do not add the dressing until you are ready to serve. The spinach will wilt and the salad will become soggy if dressed too early.
- Ensure the roasted squash has cooled slightly before adding it to the spinach. Adding it piping hot will wilt the delicate greens.
- Don’t skip the emulsifying step for the dressing. Whisking or shaking vigorously ensures the oil and vinegar combine into a cohesive, smooth dressing.
Conclusion
This Roasted Butternut Squash Salad is more than just a recipe; it’s a celebration of texture and seasonal flavor. The combination of sweet, caramelized squash, tart pomegranate, salty feta, and crunchy pecans creates a truly unforgettable dish. It’s surprisingly simple to prepare yet impressive enough for any occasion. By following the detailed steps and avoiding common pitfalls, you can consistently create a stunning, nutritious salad that delights the senses and brings a burst of color to your table. Enjoy the process and the delicious results!