Roasted Squash, Pecan, and Pomegranate Salad by Minimalist Baker |
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Credit: Minimalist Baker
vegetables
| 5 | cups | butternut squash, peeled and cubed | ||
| 1 | tablespoon | coconut sugar | ||
| 1 | pinch | cayenne pepper | ||
| 1 | pinch | sea salt | ||
| 1/2 | teaspoon | cinnamon, ground | ||
| 2 | tablespoons | maple syrup | ||
| 1 | tablespoon | coconut oil, melted |
Preheat oven to 375°F (190°C). Spread butternut squash on baking sheet. If using sweet potatoes as well, bake separately since they require different baking times.
Toss to combine sweet potato and butternut squash with everything.
Bake the butternut squash (~18 mins) and sweet potato (~28 mins) until fork tender, sweet, and golden brown. Toss occasionally to ensure even baking.
pecans
| 1 | cup | raw pecans | ||
| 2 | teaspoons | coconut oil | ||
| 1 | tablespoon | maple syrup | ||
| 1 | tablespoon | coconut sugar | ||
| 1 | pinch | cayenne pepper | ||
| 1 | pinch | sea salt | ||
| 1/2 | teaspoon | cinnamon, ground |
On a baking sheet, add raw pecans to bake for 8 mins.
Toss in to coat with other ingredients
with a spoon. Bake until golden and fragrant (5 mins). Set aside.
pomegranate dressing
| 1 | cup | pomegranate juice |
In a small saucepan bring pomegranate juice to a boil over medium heat. Reduce to medium-low and simmer until the liquid has reduced into about ¼ cup. Pour into a serving dish to cool.
| 2 | cups | organic arugula | ||
| ½ | medium | lemon juice | ||
| 2 | teaspoons | olive oil | ||
| 1 | pinch | sea salt | ||
black pepper | ||||
| ½ | cup | pomegranate arils | ||
| ¼ | cup | red onion, thinly sliced |
On a serving platter, toss to combine organic arugula and drizzle lemon juice and olive oil, sea salt, and black pepper.
Add red onion, pomegranate arils, squash and/or sweet potato, pecans, pomegranate molasses.