Make-Ahead Roasted Squash, Fennel & Pomegranate Salad
Prep Time
Serves
Cooking Mode
1 butternut squash (about 2 lb/kg), peeled, chopped in 1/2-in. (1-cm) cubes
⅓ cup olive oil, divided
1 tsp salt, divided
½ tsp pepper, divided
2 tbsp balsamic vinegar
1 tbsp finely chopped fennel fronds, dill or mint (optional)
2 tsp honey
1 tsp Dijon mustard
1 clove garlic, minced
1 fennel bulb, cored and thinly sliced
2 cups baby spinach
¾ cup pomegranate seeds
⅓ cup finely crumbled feta cheese (optional)
1 butternut squash (about 2 lb/kg), peeled, chopped in 1/2-in. (1-cm) cubes
⅓ cup olive oil, divided
1 tsp salt, divided
½ tsp pepper, divided
2 tbsp balsamic vinegar
1 tbsp finely chopped fennel fronds, dill or mint (optional)
2 tsp honey
1 tsp Dijon mustard
1 clove garlic, minced
1 fennel bulb, cored and thinly sliced
2 cups baby spinach
¾ cup pomegranate seeds
⅓ cup finely crumbled feta cheese (optional)
Directions
1Preheat oven to 400ºF (200ºC). Toss squash with 2 tbsp (30 mL) olive oil, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper.
2Arrange in single layer on parchment paper-lined baking sheet. Roast 20 to 25 min. until tender. Cool completely.
3Meanwhile, in medium bowl, make dressing by whisking together remaining olive oil with balsamic vinegar, fennel fronds (if using), honey, mustard, garlic and remaining 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. (Make-Ahead: Roasted squash and dressing can be prepared ahead up to 2 days ahead; stored separately in refrigerator.)
4To serve, toss roasted squash, fennel bulb, spinach, pomegranate seeds and dressing to coat. Arrange on serving dish. Sprinkle with feta, if using.
Tips
1
Do you have leftover roasted squash? Use 4 cups (1 L) cubed cooked squash or other root vegetable in this salad.
Disclaimer
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Personal Note
Personal Note
