Butternut Squash and Pomegranate Salad

By á-1231

Ingredients

• 4 cups of butternut squash, peeled, seeded and roughly chopped into bite size
• 1 tablespoons of olive oil
• 1-2 tsp of fresh chopped rosemary
• 1/2 tsp dried crushed red pepper
• Coarse kosher salt to taste
• 1/4 cup orange juice
• 1.5 tablespoons extra virgin olive oil
• 1 tbsp fresh lemon juice
• 6 cups of your favorite lettuce (I combined arugula and romaine)
• 1/3 cup walnuts, toasted, coarsely chopped
• 1/2 cup pomegranate seeds
• 1/4 cup of feta cheese

Details

Adapted from cleananddelicious.com

Preparation

Step 1

Preheat oven to 450°F.

Toss butternut squash, olive oil, rosemary, and crushed red pepper on large rimmed baking sheet. Sprinkle with salt. Roast for 15 minutes. Remove squash from oven and flip them around a bit before popping back into the oven for another 15 minutes or so. 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.)

While the squash is baking whisk the orange juice, lemon juice, and oil together. Season with some salt and pepper 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!!