If you want to wow the guests with a delicious side salad without compromising your healthy side – you’ve come to the right place. This Fall salad from CookingCarnival is the perfect recipe for you! It’s healthy, flavorful, and gluten-free. I’m sure your guests would love this salad, and it would become an instant hit. Watch the video below for the full recipe.
Ingredients:
- 3 cups of butternut squash, chopped
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
- 5 cups of spinach, chopped
- 1/2 cup onion, chopped
- 1/2 cup pecan
- 1/4 cup dried cranberry
- 1/2 cup pomegranate seeds
For the Dressing:
- 1 cup of pomegranate seeds
- 1/4 cup of water
- 1 tsp Dijon mustard
- 2 tbsp maple syrup
- 1/3 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp grated garlic
- 1 tbsp balsamic vinegar
Directions:
Step 1
On a baking sheet, spread your chopped butternut squash and season with 1/2 tsp salt and 1/2 tsp ground black pepper. Next, drizzle 1 tbsp olive oil and toss well. Place them in a preheated 425 degrees oven and bake roast for 20 minutes. (Toss the butternut squash halfway through the baking time.) After this, set them aside to let them cool completely.
[social_warfare]
Step 2
In the meantime, make the dressing. Add 1 cup of pomegranate seeds to a blender along with 1/4 cup of water. Blend until smooth, then strain to remove the tiny bits. Set aside. Next, combine 1/3 cup of extra virgin olive oil, 1/2 tsp grated garlic, 1 tsp Dijon mustard, 1 tbsp balsamic vinegar, 1/2 tsp salt, 1/4 tsp ground black pepper, 2 tbsp maple syrup, and the pomegranate juice in a bottle. Cover the bottle with its lid and shake it well.
Step 3
Now, assemble the salad. To a large serving bowl, add 5 cups of chopped spinach, roasted butternut squash, 1/2 cup of pecan, 1/4 cup of dried cranberries, 1/2 cup of pomegranate seeds, and 1/2 cup of chopped onion. After this, drizzle the pomegranate dressing over, then toss. Serve and enjoy!
Roasted Butternut Squash Spinach Salad
