Make Ahead Roasted Squash with Fennel and Pomegranate Salad

Prep Time: 20 minutes
Total Time: 45 minutes
Makes: Serves 12

Ingredients

  1. 1 butternut squash (about 2 lb/kg), peeled, chopped in 1/2-in. (1-cm) cubes
  2. 1/3 cup (75 mL) olive oil, divided
  3. 1 tsp (5 mL) salt, divided
  4. 1/2 tsp (2 mL) pepper, divided
  5. 2 tbsp (30 mL) balsamic vinegar
  6. 1 tbsp (15 mL) finely chopped fennel fronds, dill or mint (optional)
  7. 2 tsp (10 mL) honey
  8. 1 tsp (5 mL) Dijon mustard
  9. 1 clove garlic, minced
  10. 1 fennel bulb, cored and thinly sliced
  11. 2 cups (500 mL) baby spinach
  12. 3/4 cup (175 mL) pomegranate seeds
  13. 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.