Butternut squash and pomegranate salad

14696857_10210832627117439_1960758075_nEverything tastes like pumpkin now. And that is good, this is what Fall is all about. Nice cozy warming spicy and fragrant food. I always rock my pumpkin-lentil soup at this time of year, and recipe for it is coming very soon, however I felt adventurous another day and decided to try salad, including butternut squash I picked in my grandmothers garden.

I found this recipe to be quite popular and I was very happy to try it out, because squashes, pomegranates and pecans are  Fall essentials to me (or to everyone?). Also, I think mixing raw greens with roasted squash is great way to add more greenery to the Fall diet. At least here, where I live, thee is not much to choose from right now, when talking raw fruits and vegetables.


For two servings you need:

Handful of spinach
Arils of half of pomegranate
1 small butternut squash
Small zucchini (I used half of large one)
pinch dried thyme
salt and pepper to taste
2 tbsp of oil to roast the vegetables
1 tbsp olive oil to drizzle on the salad
1 tbsp lemon juice
Handful of pecans
1-2 spring onions


Preheat your oven to 180C. Peel the vegetables and cut them into medium size cubes or slices. Actually, slices looks even better and more interesting than cubes. Add them to a baking tray and drizzle the oil on top (I used sunflower seed oil). Mix the vegetables so they all are covered with oil, then sprinkle some salt, pepper and dried thyme. Bake the vegetables for about 25 minutes, you may want to turn them once or twice during the process just to make sure all sides are equally roasted. When vegetables are done, assemble the salad – first add spinach, then butternut squash and zucchini, then finely chopped spring onions. Garnish with pomegranate arils and crushed pecans. If you wish, drizzle some olive oil and lemon juice on top, but that is optional, since the vegetables already have some oil on them.

For me the salad worked as a light dinner. Next week we are hosting an event in our house, and I already decided to make the salad again as a side dish, because I loved it so much. I hope you will enjoy it too!


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