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Pomegranate, Squash and Apple Salad

This is a delightful winter salad that looks as great as it tastes.
Course Salad
Author Adapted from Supermarket Healthy by Melissa D'Arabian

Ingredients

  • 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)
  • 1/2 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

Instructions

  1. Preheat the oven to 400 °F (this is a good use for a convection oven if you have one)
  2. 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.
  3. Spread the vegetable mixture onto a preheated jelly roll pan and roast for 20 minutes
  4. Take the jelly roll pan out of the oven
  5. Flip the squash and onions on the tray so that they roast evenly
  6. Add the apples to the squash mixture and return the pan to the oven for 20 additional minutes
  7. In a small jar, add lemon juice, remaining 1/2 Tablespoon of oil, and a pinch of salt, shaking until combined.
  8. Mix the salad greens with the dressing made above.
  9. Place the salad greens onto a serving platter.
  10. Spread the roasted vegetables over the greens.
  11. Sprinkle the pomegranate seeds over the top.
  12. Serve and enjoy!