Description
Roasted Butternut Squash Salad with Pomegranate and Pecans
Ingredients
4 cups fresh spinach
2 cups butternut squash, peeled and cubed
1 tbsp olive oil
Salt and pepper, to taste
1/2 cup pomegranate seeds
1/4 cup crumbled feta cheese
1/3 cup pecan halves
2 slices cooked bacon, crumbled
1 small pear, thinly sliced
1 tbsp pumpkin seeds
For the Dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
1/2 tsp Dijon mustard
Salt and pepper, to taste
Directions
Roast the Squash:
Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Prepare the Dressing:
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Set aside.
Assemble the Salad:
In a large salad bowl, layer the spinach, roasted butternut squash, pomegranate seeds, feta cheese, pecans, bacon, pear slices, and pumpkin seeds.
Drizzle and Serve:
Pour the dressing over the salad, toss gently, and serve immediately for a vibrant, fresh flavor!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 250 kcal per serving
#HealthyEats #FallSalad #ButternutSquashLove #PomegranatePerfection #EasyRecipes
