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Roasted Squash & Pomegranate Salad

Gluten Free

Eat this delicious and nutritious salad as a stand alone main dish or as a side dish alongside baked chicken or wild salmon.

Serves 4-6

Ingredients

Salad

  • 1 medium-sized butternut squash, peeled and seeded

  • 1 Tbsp extra-virgin olive oil

  • Cinnamon, Salt and freshly ground black pepper, to taste

  • 1 Tsp avocado oil (or use extra-virgin olive oil)

  • 1 Tbsp Fresh Lemon Juice

  • 1 Large bunch of kale

  • Sea salt

  • 1/2 cup pomegranate seeds

  • 1/4 cup hemp hearts

  • 1/4 cup crumbled goats’ feta

Poppy Seed Dressing

  • 2 tbsp toasted sesame seeds

  • 1 tbsp poppy seeds

  • 3 Tbsp maple syrup

  • 2 tbsp minced red onion

  • ¼ tsp paprika

  • ¼ cup apple cider vinegar

  • ½ cup Avocado oil


Directions

  1. Preheat oven to 350 F. Line baking sheet with parchment paper. Set aside. Cut butternut squash into 1/2 in chunks. Place in large bowl and toss with 1 tbsp oil. Season with a little salt, pepper and cinnamon and spread cubes out in single layer on prepared baking sheet. Bake in centre of oven for 40 minutes or just until tender. Squash should be slightly firm, not mushy. Remove and place pan on cooling rack and cool to room temperature.

  2. Wash and de-stem kale leaves. Break the leaves up into smaller pieces.  Place in a large bowl and drizzle 1 tsp of avocado oil, and lemon juice on to the leaves. Add a little sea salt. Using your hands massage the kale, mixing in the oil and lemon juice until leaves are tender. 

  3. Combine dressing ingredients in a medium bowl or glass jar. Whisk vigorously until emulsified. **The dressing makes extra.

  4. Add butternut cubes, pomegranate seeds, hemp hearts, and feta to the kale. I usually allow people to add their own dressing versus adding the dressing to the entire salad.