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Pretty Pom & Squash Salad Recipe

Pom Salad

Pretty Pom & Squash Salad Recipe
Author: Nancy P.
Prep time:
Cook time:
Total time:
Serves: 1 salad
A recipe for a salad, you ask? Maybe, but maybe moreso of an idea for the next time you reach for that “go-to” salad that bores your taste buds. This is a beautiful, bright, and fullfilling mixture of the flavors of fall and winter – enjoy!
  • Mixed Greens – handful
  • Roasted Squash – 1/2 cup
  • Pomegranate Seeds/Arils – 2 Tablespoons
  • Roasted Squash Seeds – 1 Tablespoon
  • Feta – 1 Tablespoon
  • Pomegranate Dressing – up to you
  1. Peel, deseed, and cut 1 butternut squash into 1 inch cubes. toss with olive oil, salt, pepper, then roast at 400F for about 45 minutes or until soft
  2. Clean the squash seeds by running the pulp under cold water, discarding everything but the seeds; dry between two linen towels or paper towels, dump onto sheet pan, spray with cooking oil, salt, and pepper, then roast at 400F for about 10-15 minutes
  3. When both the squash and its seeds are chilled, assemble salad or gentally toss all ingredients together; enjoy!
You will clearly have lots of leftover seeds and squash[br][br]Swap out your pom dressing for another favorite – maybe a white balsamic![br][br]I used a cranberry feta crumble that was very tasty![br][br]Try this with goat cheese instead of feta



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