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
Preheat oven to 400F.
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.
Transfer the mixture to a baking sheet and roast for 25-30 minutes, until squash is tender; cool completely (15-20 minutes).
Transfer squash mixture to a bowl and add grapes, pecans, pomegranate seeds, scallions, and raisins.
Add sherry vinegar and remaining olive oil and toss to combine. Season with additional salt and pepper, if needed.
Roasted Butternut Salad
Ingredients
Instructions
- Preheat oven to 400F.
- 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.
- Transfer the mixture to a baking sheet and roast for 25-30 minutes, until squash is tender; cool completely (15-20 minutes).
- Transfer squash mixture to a bowl and add grapes, pecans, pomegranate seeds, scallions, and raisins.
- Add sherry vinegar and remaining olive oil and toss to combine. Season with additional salt and pepper, if needed.
Check out some of my other creations:
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!
An ancient grain meets a super green at a bar and they live healthily ever after.