Make Ahead Roasted Squash with Fennel and Pomegranate Salad

Serves 12
Easy
Salads

Characteristics

Nutritional Facts Per Serving

100
Calories
1 g
Protein
12 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

Per 1/12 of the recipe
  • Amount For Serving % Daily Value
  • Calories 100
  • Lipides 6 g
    • Saturated fat  1 g
  • Cholesterol 0 mg
  • Sodium  220 mg
  • Carbs 12 g
    • fiber  3 g
    • Sugar  4 g
  • Protein 1 g

Ingredients

  • 1 butternut squash (about 2 lb/kg), peeled, chopped in 1/2-in. (1-cm) cubes
  • 1/3 cup (75 mL) olive oil, divided
  • 1 tsp (5 mL) salt, divided
  • 1/2 tsp (2 mL) pepper, divided
  • 2 tbsp (30 mL) balsamic vinegar
  • 1 tbsp (15 mL) finely chopped fennel fronds, dill or mint (optional)
  • 2 tsp (10 mL) honey
  • 1 tsp (5 mL) Dijon mustard
  • 1 clove garlic, minced
  • 1 fennel bulb, cored and thinly sliced
  • 2 cups (500 mL) baby spinach
  • 3/4 cup (175 mL) pomegranate seeds
  • 1/3 cup (75 mL) finely crumbled feta cheese (optional)

Method

  1. Preheat 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.
  2. Arrange in single layer on parchment paper-lined baking sheet. Roast 20 to 25 min. until tender. Cool completely.
  3. Meanwhile,  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.)
  4. To serve, toss roasted squash, fennel bulb, spinach, pomegranate seeds and dressing to coat. Arrange on serving dish. Sprinkle with feta, if using. 

Tips: Do you have leftover roasted squash? Use 4 cups (1 L) cubed squash or other root vegetable in this salad.

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