Healthy Roasted Butternut Salad with Pomegranate Seeds
A delicious pomegranate and date dressing takes this roasted butternut salad to the next level
Ingredients
- 1 small butternut, peeled and cubed
- ½ tsp virgin olive oil
- ½ tsp freshly ground cumin
- ½ tsp ground coriander
- ¼ tsp cinnamon
- ½ tsp cayenne pepper
- washed salad greens of your choice
- handful of petiote herb leaf salad optional
- 2 round pieces of feta cheese crushed or cubed
- 6 pitted dates halved
- ½ cup pomegranate seeds
- ¼ to ½ cup almonds chopped
- freshly ground salt and black pepper to taste
Date Dressing
- 5 tbsp virgin olive oil
- 2 tbsp apple cider vinegar
- 1 lemon juiced
- 1 date pitted
- 1 clove garlic
- ½ tsp ground cumin
- ground salt and black pepper
- 2-3 tbsp water add more if needed to blend
Instructions
Butternut
- Preheat the oven to 218°C / 425°F
- Line a large baking sheet with baking paper, or spray with Cook & Spray
- Place the butternut squash cubes on the sheet and drizzle with olive oil, sprinkle with salt and pepper
- Toss to coat and spread evenly on the baking sheet
- Roast for 30 to 35 minutes, or until tender and browned around the edges
- Remove from oven and let it cool slightly
Spice Mix for Butternut
- In a small bowl, stir together the cumin, coriander, cinnamon and cayenne pepper. Set aside
- While the roasted butternut is still warm, toss with the spice mixture
Cider Date Dressing
- In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper and water
- Add 1 to 2 more tablespoons of water if needed to blend
Salad Bowl Plating
- Assemble the salad starting with the salad leaves and layer half of the roasted butternut
- Drizzle with half of the cider dressing, layer again with the salad leaves, roasted butternut and sprinkle the petite herb leaf salad and date halves
- Add the pomegranates, almonds and feta cheese on top of the salad and add the remaining cider dressing