Recently, I was asked to bring a salad for a dinner at a friend’s house. The morning of the event, I still did not know what I was going to bring. To me, salad is a summer-ish food and despite my deep love for all things salad, I just had a mental block. While looking for a good option I stumbled upon Melissa D’Arabian’s Pomegranate, Squash and Apple salad from her cookbook Supermarket Healthy. (To be honest, I stumbled upon two of her fabulous salads, but the other salad is a topic for another post!)
This salad was so visually stunning that I had to try it. I was mostly intrigued to find out if it tasted as great as it looked. I am happy to report, it is amazing! I did make a few tiny changes to the recipe, including adding a dash of maple syrup to the roasted vegetables and using mixed greens instead of just arugula to show off the beautiful roasted vegetables.
I think this is going to become a staple salad in my house. It’s healthy, easy and brightens up any table. Go ahead and try it – your guests will thank you!
- 1.5 pounds of cubed butternut squash (bite sized pieces) - roughly 3.5 cups
- 1 large red onion, quartered and then halved (total of 8 pieces)
- ½ Tablespoon of maple syrup
- 2 Tablespoons of olive oil, divided
- 1 teaspoon of kosher salt, plus a pinch for the dressing
- 1 large red apple, cut into bite sized pieces (no need to peel)
- 1 Tablespoon lemon juice
- 2 cups salad greens (I used a mix of arugula and baby spinach)
- 3 Tablespoons of pomegranate seeds
- Preheat the oven to 400 °F (this is a good use for a convection oven if you have one)
- Toss the squash, red onion, maple syrup, 1.5 Tablespoons of the olive oil and the salt together in a large bowl until well coated.
- Spread the vegetable mixture onto a preheated jelly roll pan and roast for 20 minutes
- Take the jelly roll pan out of the oven
- Flip the squash and onions on the tray so that they roast evenly
- Add the apples to the squash mixture and return the pan to the oven for 20 additional minutes
- In a small jar, add lemon juice, remaining ½ Tablespoon of oil, and a pinch of salt, shaking until combined.
- Mix the salad greens with the dressing made above.
- Place the salad greens onto a serving platter.
- Spread the roasted vegetables over the greens.
- Sprinkle the pomegranate seeds over the top.
- Serve and enjoy!