Best 2 Salad Of Warm Butternut Squash Pomegranate And Greens Recipes

Salad of warm butternut squash, pomegranate, and greens is a delightful dish that combines the sweetness of roasted butternut squash, the tartness of pomegranate, and the freshness of greens. This colorful and flavorful salad is perfect for a light lunch or dinner, and it can also be served as a side dish. The combination of roasted butternut squash, pomegranate, and greens is not only delicious, but also packed with nutrients. Butternut squash is a good source of vitamins A and C, potassium, and fiber. Pomegranate is a good source of antioxidants, vitamin C, and potassium. Greens are a good source of vitamins A, C, and K, as well as folate and fiber.

Here are our top 2 tried and tested recipes!

SALAD OF WARM BUTTERNUT SQUASH, POMEGRANATE AND GREENS

Salad of Warm Butternut Squash, Pomegranate and Greens image

Perfect for Autumn! This is a colourful, beautiful and delicious salad. Modified from a recipe found on http://www.danispies.com She is, "a Certified Health and Nutrition Counselor, Fitness Trainer and Mom who is passionate about finding simple ways to make real, whole, nutrtious foods a part of an everyday kitchen." NOTE: "Choose squash that are heavy for their size and have dull, not shiny, rinds. The rinds should be firm. Soft rinds may mean a watery, flavorless squash. The heavier they are, the moister and tastier they are." http://www.npr.org

Provided by UmmBinat

Categories Spinach

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Ingredients

4 cups butternut squash, peeled, seeded and roughly chopped into bite size pieces
1 tablespoon olive oil
1 -2 teaspoon fresh rosemary, chopped
1/2 teaspoon dried crushed red pepper (I didn't have this so just added a pinch cayenne)
sea salt, to taste
1/4 cup orange juice, freshly squeezed
1 1/2 tablespoons extra virgin olive oil
freshly ground black pepper, to taste
1 tablespoon lemon juice, freshly squeezed
6 cups of your favorite lettuce (I combined baby arugula and baby spinach)
1/3 cup walnuts, coarsely chopped (toasted if wished in a dry frying pan)
1/2 cup pomegranate seeds
1/4 cup feta cheese, chopped (or crumbled)

Steps:

Preheat oven to 450°F Toss butternut squash pieces, olive oil, rosemary, and crushed red pepper or pinch cayenne on large baking sheet. Sprinkle with sea salt, to taste. Roast for 10 minutes. Remove squash from oven and flip them around a bit before popping back into the oven for another 10 minutes or so depending on the size and oven they may be done sooner. You are looking for the squash to begin browning and to become nice and tender.
(The squash can be made up to two hours ahead. Let stand at room temperature. I prefer it warm).
While the squash is baking whisk the freshly squeezed orange juice, freshly squeezed lemon juice, and extra virgin olive oil together. Season with some sea salt and freshly ground black pepper to taste and set aside.
When you are ready to assemble the salad, combine the lettuce, pomegranate seeds, and walnuts and lightly toss in the dressing. Spoon warm or room temperature squash over the top of the salad and sprinkle with feta cheese.
Enjoy!

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Roasted Butternut Squash Salad with Warm Cider Vinaigrette image

Provided by Ina Garten

Categories side-dish

Time 43m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Steps:

Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Tips:

Choose the right type of butternut squash: Look for ones that are firm and heavy for their size, with a deep orange color.
Roast the butternut squash properly: Cut the squash into 1-inch cubes and toss them with olive oil, salt, and pepper. Roast at 425 degrees Fahrenheit for 20-25 minutes, or until the squash is tender and slightly caramelized.
Use a variety of greens: This salad is a great way to use up leftover greens. Arugula, spinach, kale, and chard are all good options.
Add some sweetness: The pomegranate arils add a nice sweetness to the salad. You could also use dried cranberries or raisins.
Make a flavorful dressing: The dressing for this salad is simple but flavorful. It's made with olive oil, balsamic vinegar, Dijon mustard, and honey.
Serve the salad warm: This salad is best served warm, so that the butternut squash is still slightly caramelized.

Conclusion:

This salad of warm butternut squash, pomegranate, and greens is a delicious and healthy way to enjoy fall produce. It's easy to make and can be served as a main course or side dish.