Roasted Butternut Salad

Fall in a bowl! This roasted butternut squash salad features pecans, pomegranate seeds, and sherry vinegar for a bright and unique flavor.

Ingredients

4 stalks celery, cut into 1-inch pieces

4 cups diced butternut squash (1-inch dice)

1 red onion, cut into 1-inch pieces

1/3 cup extra-virgin olive oil

1 teaspoon pumpkin pie spice

1 teaspoon finely minced fresh rosemary

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup sliced grapes

1 cup toasted pecans

1/2 cup pomegranate seeds

1/4/ cup thinly sliced scallions

1/4 cup golden raisins

1 tablespoon sherry vinegar

Instructions

1. Preheat oven to 400F.

2. In a mixing bowl, combine celery, squash, red onions, 1/4 cup olive oil, pumpkin pie spice, and rosemary. Season with salt and pepper and toss to distribute.

3. Transfer the mixture to a baking sheet and roast for 25-30 minutes, until squash is tender; cool completely (15-20 minutes).

4. Transfer squash mixture to a bowl and add grapes, pecans, pomegranate seeds, scallions, and raisins.

5. Add sherry vinegar and remaining olive oil and toss to combine. Season with additional salt and pepper, if needed.

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Roasted Butternut Salad

Yield: 2

Author: Dink Cuisine

Prep time: 8 MinCook time: 25 MinInactive time: 13 MinTotal time: 46 Min

Fall in a bowl! This roasted butternut squash salad features pecans, pomegranate seeds, and sherry vinegar for a bright and unique flavor.

Ingredients

• 4 stalks celery, cut into 1-inch pieces
• 4 cups diced butternut squash (1-inch dice)
• 1 red onion, cut into 1-inch pieces
• 1/3 cup extra-virgin olive oil
• 1 teaspoon pumpkin pie spice
• 1 teaspoon finely minced fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup sliced grapes
• 1 cup toasted pecans
• 1/2 cup pomegranate seeds
• 1/4/ cup thinly sliced scallions
• 1/4 cup golden raisins
• 1 tablespoon sherry vinegar

Instructions

1. Preheat oven to 400F.
2. In a mixing bowl, combine celery, squash, red onions, 1/4 cup olive oil, pumpkin pie spice, and rosemary. Season with salt and pepper and toss to distribute.
3. Transfer the mixture to a baking sheet and roast for 25-30 minutes, until squash is tender; cool completely (15-20 minutes).
4. Transfer squash mixture to a bowl and add grapes, pecans, pomegranate seeds, scallions, and raisins.
5. Add sherry vinegar and remaining olive oil and toss to combine. Season with additional salt and pepper, if needed.

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DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

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