Tired of the same salad combo for lunch? Or maybe you need something to bring to Friendsgiving this weekend or Thanksgiving next week? If so, I have the perfect recipe for you for this time of year. Pomegranates and butternut squash are two of my favorite foods in season this time of year. Butternut squash is rich in many nutrients, including vitamin A, vitamin C, magnesium, and potassium and adds a festive orange color to this salad. Pomegranate seeds add another nice pop of red color as well as crunch and are rich in antioxidants, and fiber.
This salad is made even better with the addition of the flavors from manchego cheese and sunflower seeds served over a bed of greens (I’ve made it with either mixed greens and kale — loved both options). I generally top it off with my homemade balsamic dijon dressing, which complements all the flavors so nicely! Hope you check out the full instructions below and give it a try!
Fall Butternut Squash & Pomegranate Seed Salad
Ingredients
- 6 cups Mixed greens of your choice
- 1 cup Butternut squash (Roasted) Diced and roast ahead of time with olive oil and salt/pepper in oven for 20-30 minutes at 375 F
- 1/4 cup Pomegrante seeds
- 1/2 cup Sunflower seeds
- 1/4 cup Manchego cheese Cut into matchsticks
- 1 Cucumber, diced
Balsamic Dijon Dressing Ingredients
- 2 tbsp Extra virgin olive
- 2 tbsp Balsalmic vinegar
- 1 tsp Dijon mustard
Instructions
- Dice cucumber
- Cut cheese into matchsticks
- Remove seeds from pomegranate (or buy pomegranate seeds that have already been removed from shell)
- Roast diced (pre-cut) butternut squash ahead of time
- Make dressing
- Put greens in large bowl
- Mix in cucumber, manchego cheese, sunflower seeds, pomegranate seeds and dressing
- Enjoy!!
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