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Butternut Squash and Pomegranate Salad

Shanna
Butternut Squash and Pomegranate Salad
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Ingredients
  

  • For the Salad
  • 2 cups butternut squash cubed and roasted
  • 3 cups fresh arugula
  • 1 cup pomegranate arils
  • ⅔ c chopped walnuts
  • ½ c crumbled feta or goat cheese
  • 1 teaspoon Sea Salt
  • ½ teaspoon Black pepper
  • For the Vinaigrette
  • ⅔-3/4 c Olive oil
  • Zest and juice of one large orange
  • Zest and juice of one lemon
  • 2 tablespoon white wine vinegar
  • 2 tablespoon pomegranate juice
  • 1 teaspoon fresh rosemary

Instructions
 

For the salad:

  • Combine all in a large bowl, tossing well to mix and make sure that all the pomegranate seeds and walnuts don’t settle to the bottom

For the vinaigrette:

  • Combine all in a blender and mix until well emulsified. Drizzle over salad.

Notes



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 deg f. Peel and chop a medium squash in half, scoop out seeds. Chop into 1" pieces and place on a roasting pan, drizzle with olive or grape seed oil. Coconut oil also works really well. Roast for 30-40 min until starting to turn golden, stirring often. Let cool before adding to salad