The Pioneer Woman Tasty Kitchen
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Butternut Squash and Pomegranate Salad

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Level: Easy

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Description

A light salad made with creamy roasted butternut squash, peppery arugula, salty feta, crunchy walnuts and tart pomegranate arils. Seriously good salad!

Ingredients

  • FOR THE SALAD:
  • 2 cubes Cubed And Roasted Butternut Squash (you Can Buy It Pre-roasted Or Roast Your Own, See Note)
  • 3 cups Fresh Baby Arugula
  • 1 cup Pomegranate Arils
  • ⅔ cups Chopped Walnuts
  • ½ cups Crumbled Feta Or Goat Cheese
  • 1 teaspoon Sea Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • FOR THE DRESSING:
  • ¾ cups Olive Oil
  • 1 whole Large Orange, Zest And Juice
  • 1 whole Lemon, Zest And Juice
  • 2 Tablespoons White Wine Vinegar
  • 2 Tablespoons Pomegranate Juice
  • 1 teaspoon Fresh Rosemary

Preparation

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.

One Comment

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heidiho on 12.4.2012

Thanks! This sounds amazing! Great combination of flavors. Can’t wait to try it

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