Deliciously Nutty Butternut Squash Salad
Are you ready to embark on a culinary journey that combines the cozy flavors of fall with the freshness of a salad?
Ingredients
- 1 butternut squash or 1 small pumpkin diced in to bitesize pieces
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp cinnamon
- ½ tsp nutmeg
The salad:
- 2 cups arugula
- 2 tbsp pomegranate seeds
- 2 tbsp feta cheese
- 1 prune pitted and dices in small pieces
- fresh parsley for topping
Dressing:
- 1 tbsp honey
- ½ tbsp ACV
- 1 tbsp mustard
- 1 tbsp olive oil
Instructions
- Preheat your oven to 200°C (400°F).
- Begin by washing and peeling the butternut squash. Then, dice it into bite-sized pieces. These little squares of joy will become the heart of your salad.
- In a large bowl, toss the diced butternut squash with olive oil, salt, garlic powder, smoked paprika, cinnamon, and nutmeg. Make sure each piece is coated evenly with the aromatic spices.
- Line a baking sheet with parchment paper, and evenly spread the seasoned butternut squash on it.
- Bake for about 20-25 minutes, turning the squash halfway through to ensure even cooking. The squash should be tender and slightly caramelized when done.
- Remove the roasted butternut squash from the oven and let it cool to room temperature. The combination of spices will have created an enticing aroma that will fill your kitchen.
- In a salad bowl, start by creating a bed of fresh arugula. The arugula provides a peppery and slightly nutty base for your salad, which complements the sweetness of the pumpkin.
- Next, add the cooled roasted butternut squash cubes. These vibrant orange morsels will be the highlight of your dish.
- Sprinkle the salad with pomegranate seeds, which burst with juicy goodness, providing a delightful contrast in texture and flavor.
- Now, crumble the Feta cheese over the top of the salad. The creamy, slightly tangy Feta harmonizes beautifully with the other ingredients.
- To balance the flavors with a hint of sweetness and earthiness, scatter the diced prune over the salad.
- In a small bowl, whisk together honey, apple cider vinegar, mustard, and olive oil. The dressing's tangy and sweet notes will elevate the entire salad.
- Drizzle the prepared dressing over the salad, ensuring even coverage. The dressing binds all the elements together, creating a harmonious medley of flavors.
- Finally, garnish your Pumpkin Salad with fresh parsley leaves for a touch of herbal freshness.