Mixed Greens Squash and Pomegranate Salad

Name: Mixed Greens Squash and Pomegranate Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 cups mixed greens (washed and dried); 2 cups butternut squash (peeled and cubed); 1 cup cauliflower (cut into florets); 1 cup pomegranate arils (fresh); 1/2 cup dried cranberries; 1/2 cup feta cheese (crumbled); 1/4 cup pumpkin seeds (toasted); 1/4 cup fresh parsley (chopped); 3 tablespoons olive oil; 2 tablespoons honey; 2 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; 1 clove garlic (minced); to taste salt and pepper

50 min 4 servings Medium

All Recipes

A refreshing salad with roasted squash, pomegranate, and a tangy honey Dijon vinaigrette.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

This Mixed Greens Squash and Pomegranate Salad is a delightful combination of vibrant colours and flavours. The roasted butternut squash adds a sweet and hearty element, while the pomegranate arils provide juicy bursts that complement the tangy honey Dijon vinaigrette. Perfect for those who love a blend of sweet and savoury in their meals, this salad is not only visually appealing but also packed with nutrients. It's ideal for a light lunch or as a starter for a dinner party, offering a refreshing change from the usual salad options.

Instructions

Preheat the oven

Preheat your oven to 200°C (400°F).

Prepare the squash and cauliflower

Place the cubed butternut squash and cauliflower florets on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Pro tip: Ensure the vegetables are spread out evenly for even roasting.

Roast the vegetables

Roast in the preheated oven for 25-30 minutes, or until tender and golden brown.

Pro tip: Turn the vegetables halfway through cooking for even browning.

Prepare the vinaigrette

In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper.

Pro tip: Adjust seasoning to taste after whisking.

Assemble the salad

In a large salad bowl, combine mixed greens, roasted squash, cauliflower, pomegranate arils, dried cranberries, feta, pumpkin seeds, and parsley.

Pro tip: Ensure all elements are well mixed for consistent flavour throughout.

Dress the salad

Drizzle the honey Dijon vinaigrette over the salad and toss gently to combine.

Pro tip: Serve immediately for the best texture and flavour.

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Tips & Tricks

Use fresh pomegranate arils for a juicy burst of flavour.
Roast the squash until golden for added sweetness.
Chill the salad before serving for a refreshing taste.

Frequently Asked Questions

What is squash pomegranate salad?

Squash pomegranate salad is a vibrant dish featuring roasted squash, pomegranate arils, and mixed greens, often served with a tangy vinaigrette.

Can I make this salad ahead of time?

Yes, prepare the components separately and combine them just before serving.

How long does this salad last?

Stored in an airtight container, the salad lasts up to two days in the fridge.

What can I pair with this salad?

Pair it with grilled chicken or fish and a crisp white wine for a complete meal.

How many calories are in this salad?

Each serving of the salad contains approximately 320 calories.

Serving Suggestions

This salad can be served as a stand-alone dish or as a side to grilled chicken or fish, making it versatile for various meals. Pair it with a crisp white wine to enhance its flavours. To make ahead, prepare all components separately and combine just before serving to maintain freshness. Store any leftovers in an airtight container in the fridge for up to two days.