Make-Ahead Roasted Squash, Fennel & Pomegranate Salad
- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 45 mins
- Serves
- 12
Ingredients
- 1
- butternut squash (about 2 lb/kg), peeled, chopped in 1/2-in. (1-cm) cubes
- ⅓ cup
- olive oil, divided
- 75 mL
- 1 tsp
- salt, divided
- 5 mL
- ½ tsp
- pepper, divided
- 2 mL
- 2 tbsp
- balsamic vinegar
- 30 mL
- 1 tbsp
- finely chopped fennel fronds, dill or mint (optional)
- 15 mL
- 2 tsp
- honey
- 10 mL
- 1 tsp
- Dijon mustard
- 5 mL
- 1
- clove garlic, minced
- 1
- fennel bulb, cored and thinly sliced
- 2 cups
- baby spinach
- 500 mL
- ¾ cup
- pomegranate seeds
- 175 mL
- ⅓ cup
- finely crumbled feta cheese (optional)
- 75 mL
Directions
Step 1
Preheat oven to 400ºF (200ºC). Toss squash with 2 tbsp (30 mL) olive oil, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper.
Step 2
Arrange in single layer on parchment paper-lined baking sheet. Roast 20 to 25 min. until tender. Cool completely.
Step 3
Meanwhile, in medium bowl, make dressing by whisking together remaining olive oil with balsamic vinegar, fennel fronds (if using), honey, mustard, garlic and remaining 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. (Make-Ahead: Roasted squash and dressing can be prepared ahead up to 2 days ahead; stored separately in refrigerator.)
Step 4
To serve, toss roasted squash, fennel bulb, spinach, pomegranate seeds and dressing to coat. Arrange on serving dish. Sprinkle with feta, if using.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/12 recipe):
- Calories:
- 100
- Fat:
- 6 g
- Saturated Fat:
- 1 g
- Carbs:
- 12 g
- Fibre:
- 3 g
- Sugar:
- 4 g
- Protein:
- 1 g
- Sodium:
- 220 mg