Roasted Butternut Squash Salad with Pomegranate
A butternut squash salad with roasted squash and pomegranate seeds is a must-try fall salad. A make ahead Thanksgiving salad that's incredible, and comes together in 30 minutes.
Ingredients
- 3 lbs butternut squash (peeled, seeded and cut into ½ inch pieces, about 8-10 cups)
- 4 tablespoons olive oil
- salt and pepper
- 1 teaspoon Za'atar spice blend
- 1 small shallot (minced)
- 2 tablespoons lemon juice
- 2 tablespoons honey
- ¾ cup fresh parsley
- ⅓ cup roasted salted pumpkin seeds
- ½ cup pomegranate seeds
Instructions
- Place oven rack in the lowest position and preheat to 450º. Toss squash with 1 tablespoon olive oil in a bowl and season with salt and pepper. Place in single layer on a rimmed baking sheet and roast until browned and tender, 30-35 minutes, stirring halfway through. Remove and immediately sprinkle with Za’atar. Let cool for about 15 minutes.
- Whisk the shallot, lemon juice, honey and ¼ teaspoon salt in a large bowl. While whisking drizzle in 3 tablespoons olive oil Add squash, parsley and pumpkin seeds and toss to combine. Arrange on platter and sprinkle with pomegranate seeds.
Barbara's Notes + Tips
- Use pre-cut butternut squash to save time.
- Serve room temperature or cold.
- You can make ahead, just sprinkle pumpkin seeds and pomegranate on the salad before serving.
- This will save for a day or two before starting to get mushy, but still delicious.
- If you don't have Za'atar, you can just season with salt and pepper.
Nutrition
Calories: 262kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 32mg | Potassium: 938mg | Fiber: 6g | Sugar: 13g | Vitamin A: 24740IU | Vitamin C: 61mg | Calcium: 126mg | Iron: 3mg
