Salad with Roasted Butternut Squash and Pomegranate Dressing

We are fair weather salad eaters. In the spring and summer, we eat a lot of salads as our main meal. But during the cooler months, we tend to eat them only as a side dish, although there are some very good fall salads that could easily transition to being a complete meal in and of themselves too. For our recent Fall Feast, I made a salad with roasted butternut squash and a pomegranate dressing that could easily be a meal. All I would need to do to make this warm comforting salad into a meal would be to add chicken or turkey to it, and voila, a meal is made.

I guess I was distracted when I made this salad though, because I forgot to take pictures as I was making it. Silly, silly me. This picture will have to do. It is the picture from the cookbook that I got the recipe from. Doesn’t it look delicious? Believe me, it really was as good as it looks too.

Salad with Roasted Butternut Squash and Pomegranate Dressing

3-4 cups mixed salad greens or mustard greens

1 large acorn squash, sliced with the skin kept on

salt & pepper to taste

3/4 cup olive oil, divided

1/2-3/4 cup pitted dates, cut in 1/2

1/2 cup pomegranate seeds

1/4 cup pomemgranate juice

2 TBSP honey

1 tsp garam masala

Preheat the oven to 425* F.

Coat the squash in salt, pepper and olive oil and roast for about 20 minutes or until it is soft.

Mix the remainder of the olive oil, honey, pomegranate juice and garam masala together to make the dressing. Add more black pepper if needed.

Combine the salad greens, dates, butternut squash and pomegranate seeds and toss with just enough dressing to coat the salad, right before serving. Top with more pomegranate seeds.

This salad is filled with warm, sweet goodness that will most definitely satisfy your taste buds.

I am also attaching the link for Julia’s sourdough crackers. Those were oh so good, and went very well with this salad as well. Thank you Julia for introducing us to these fabulous crackers. YUM! Not only is Julia my friend, but she is a blogger as well. You can check out her recipes what is going on in her world at Retirement RV Dream. Here is the link to her sourdough discard crackers.

Stay safe and stay well Everyone. ‘Til next time

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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