I found this recipe in a Costco magazine I received during the holidays. I’ve made the salad two or three times and it is a keeper. It can stand alone as a meal, or add your favorite protein. I’ve served the salad different ways and can’t decide if I like it better with grilled salmon or shrimp. Try it and let me know what you think.
Roasted Butternut Squash Salad
2 lbs butternut squash, peeled and chopped into 3/4 – inch pieces
2 Tbs extra virgin olive oil
1 Tbs honey
1 tsp coarse sea salt
Mixed field greens (I use a 5 oz container of spring mix)
3/4 cup pomegranate seeds
3/4 cup walnut halves, lightly toasted
3/4 cup blue cheese crumbles
For the Pomegranate Vinaigrette:
1/2 cup pomegranate juice
1 small shallot, minced
2 Tbs red wine vinegar
1 Tbs honey
1/4 cup extra virgin olive oil
Salt & pepper to taste
Preheat oven to 400 degrees. Toss cubed butternut squash, olive oil, and honey in a baggie until squash is coated. Spread squash on a foil lined baking sheet, sprinkle with coarse sea salt and pepper. Roast squash for 15 – 20 minutes until tender and golden brown around the edges.
For the vinaigrette, place pomegranate juice and minced shallot in a small saucepan over medium heat. Bring to a boil, then reduce flame to a simmer until reduced to about 1/4 cup liquid. Whisk in red wine vinegar, honey, and olive oil. Season to taste with salt and pepper. (Note: the second time I made this vinaigrette I accidentally mixed all the ingredients together before heating. I simply warmed the pre-mixed vinaigrette in the saucepan until it reduced slightly and it turned out fine.) Allow to cool.
To serve, place salad greens in a large mixing bowl. Add the roasted butternut squash, pomegranate seeds, toasted walnuts, and crumbled blue cheese. Spoon just enough vinaigrette over the salad to moisten; toss well.
Makes 6 servings.
P.S. Look for pre-seeded pomegranate seeds at your grocery store. I was lucky enough to find these last week. Seeding a pomegranate isn’t difficult, but the juice will stain! So be careful and expect pink fingertips!
If you need inspiration for the pomegranate juice you’ll have left over, try the Pomegranate Steak I made a while back. Serve the steak one night and the Roasted Butternut Squash Salad (with left over steak) the next!
Muthering Heights says
That sounds absolutely delicious!!!
Michael Beyer says
Sounds delicious! Here is a recipe for a couscous that contains roasted butternut squash, zucchini, and carrots. http://michaelbeyer.wordpress.com/2010/09/07/moroccan-couscous/
These recipes just scream Fall! Thanks for sharing these delicious varieties.