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–+ servings

Squash Pomegranate Salad

A refreshing salad with roasted squash and pomegranate seeds.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 large butternut squash peeled and cubed
  • 2 tablespoon olive oil
  • 1 cup pomegranate seeds
  • 1 cup baby spinach
  • ¼ cup feta cheese crumbled
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • to taste salt and pepper

Instructions 

  1. 1. Preheat oven to 400°F (200°C).
  2. 2. Toss the cubed squash with olive oil, salt, and pepper. Spread on a baking sheet.
  3. 3. Roast for 25 minutes or until tender and slightly caramelized.
  4. 4. In a large bowl, combine roasted squash, pomegranate seeds, baby spinach, and feta cheese.
  5. 5. In a small bowl, whisk together balsamic vinegar and honey. Drizzle over the salad and toss to combine.
  6. 6. Serve immediately.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 200mg | Potassium: 500mg | Fiber: 5g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Pomegranate, Salad, Squash
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