You must be logged in to post a review.
A light salad made with creamy roasted butternut squash, peppery arugula, salty feta, crunchy walnuts and tart pomegranate arils. Seriously good salad!
For the salad: Combine all of the salad ingredients in a large bowl, tossing well to mix. Make sure that all the pomegranate seeds and walnuts don’t settle to the bottom
For the vinaigrette:
Combine all of these ingredients in a blender and blend until well emulsified. Drizzle over salad
NOTE: The dressing makes quite a bit so the salad can easily be doubled to accommodate the extra dressing. Or it would even make a good marinade for chicken or fish.
If you don’t buy pre-roasted squash you can easily roast one. Preheat oven to 400 F. Peel and chop a medium squash in half, scoop out seeds. Chop squash into 1″ pieces and place on a roasting pan, drizzle with a bit of olive or grape seed oil. Coconut oil also works really well. Roast for 30-40 minutes or until starting to turn golden, stirring often. Let cool before adding to salad.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!