Roasted Butternut & Feta Salad with Pomegranate
This vibrant salad layers warmly roasted butternut squash with crisp greens, tangy feta, crunchy seeds, and jewel-like bursts of pomegranate. Finished with a zesty maple-Dijon vinaigrette, it's a...
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving bowl
- Tongs
- Mason jar
Ingredients
- 1 small butternut squash (~1½ lbs), peeled, deseeded, and cut into 1-inch cubes
- 2 tbsp olive oil
- ½ tsp ground cinnamon
- Salt & freshly ground black pepper, to taste
- 4 cups mixed greens (baby spinach, arugula, or mesclun)
- ½ cup pomegranate seeds
- ½ cup crumbled feta cheese (or goat cheese, for a creamier texture)
- ¼ cup toasted pumpkin seeds (pepitas) or walnuts for crunch
- Optional: Thinly sliced red onion or pickled shallots for a tangy bite
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup (or honey)
- Salt & pepper, to taste
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