Roasted Squash, Pecan, and Pomegranate Salad by Minimalist Baker



 
SERVES 6PREP 15mCOOK

Credit: Minimalist Baker

vegetables

5cups

butternut squash, peeled and cubed

1 tablespoon

coconut sugar

1pinch

cayenne pepper

1pinch

sea salt

1/2teaspoon

cinnamon, ground

2tablespoons

maple syrup

1tablespoon

coconut oil, melted

  1. 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.

  2. Toss to combine sweet potato and butternut squash with everything.

  3. 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

1cup

raw pecans

2teaspoons

coconut oil

1tablespoon

maple syrup

1tablespoon

coconut sugar

1pinch

cayenne pepper

1pinch

sea salt

1/2teaspoon

cinnamon, ground

  1. On a baking sheet, add raw pecans to bake for 8 mins.


  2. Toss in to coat with other ingredients

    with a spoon. Bake until golden and fragrant (5 mins). Set aside.

pomegranate dressing

1cup

pomegranate juice

  1. 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.

2cups

organic arugula

½medium

lemon juice

2teaspoons

olive oil

1pinch

sea salt

black pepper

½cup

pomegranate arils

¼cup

red onion, thinly sliced

  1. On a serving platter, toss to combine organic arugula and drizzle lemon juice and olive oil, sea salt, and black pepper.

  2. Add red onion, pomegranate arils, squash and/or sweet potato, pecans, pomegranate molasses.