Roasted Butternut Squash Salad
This delicious roasted butternut squash salad is filled with pomegranates, dates, greens, and a sweet-savoury date dressing. It’s hearty enough to be its own meal, but it’s also a delicious holiday side dish.
Ingredients
- 2 cups butternut squash 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon cumin ground
- ½ teaspoon cinnamon ground
- ½ teaspoon coriander ground
- 1 cup wheat berries cooked
- 4 cups mix spring greens
- 3 dates chopped
- ¼ cup pomegranate seeds
- ¼ cup pistachio roasted
Dressing
- 5 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- ⅛ cup lemon juice about ½ lemon
- 1 tablespoon date syrup
- ½ teaspoon cumin ground
- 1 small garlic clove mashed
Instructions
- Preheat oven to 400ºF and line a baking sheet.
- Prepare the Butternut for baking. Add the chopped butternut squash into a large bowl, add the olive oil and spices. MIx well. Pour the spiced butternut on to the baking sheet. Do not overcrowd the squash on the baking sheet⏤overcrowding will cause the vegetable to steam instead of roasting—Bake for 20 minutes.
- Mix the dressing. Meanwhile, add all the salad dressing ingredients into a small mason jar. Place the lid on the jar and shake vigorously. Set aside.
- Assemble the Salad. Using a large shallow bowl place in the greens, then wheat berries, butternut squash and dates. Pour on the dressing, give everything a mix. Top with pomegranates and pistachios