Small handful of fresh thyme leaves. Chop squash into 1″ pieces and place on a roasting pan, drizzle with a bit of olive or grape seed oil. Use the same method for the butternut squash. Drizzle the vinaigrette over the salad and gently toss to combine. Place pine nuts on a separate baking sheet, and add to the oven for 4-6 minutes to toast. Heat oven to 400°F. Spread the squash on a rimmed baking sheet, drizzle with olive oil until the cubes feel slick, season with 1/4 teaspoon kosher salt, 1/4 teaspoon cumin, a pinch of ground ginger (about 1/8 teaspoon), and several grinds black pepper. Arrange the butternut squash over the wild rice mixture. Heat the remaining olive oil in a saucepan over medium heat. You can adjust the amount of water to make a thicker or thinner dressing. Stir and roast an additional 10-15 minutes or until tender. A simple Fall salad topped with roast butternut squash, juicy pomegranate arils and feta cheese and dressed with a slightly spicy roast jalapeño-pomegranate vinaigrette. Spiralise your red onion and divide equally between all 4 jars, again gently press down with the back of a spoon. (This recipe is the latest in my series for Bloom Fresh pomegranate arils.) Roast the butternut squash. Peel and chop the squash into 3/4in chunks. Cut the pomegranate across the middle. Place the butternut squash cubes on the sheet and drizzle with olive oil and pinches of sea salt and pepper. Ingredients Method Heat the oven to 200°C/400°F/gas 6. Next, peel your butternut squash, and chop into semi-circle slices (carefully, squash is very slippery and can be tough to chop . As always, pre-heat your oven. Spread the squash into an even layer and roast until they soften and begin to caramelize, 30-35 minutes. 2 pounds butternut squash cut in ½ inch cubes; 1 tablespoon grapeseed oil; A few pinches of salt; 2 bags arugula (7 ounces each) ¾ cup pecans, chopped and toasted; 1 box Trader Joe's pomegranate seeds (or seeds from 1 pomegranate) ½ cup crumbled feta cheese; 15 dates, sliced into small chunks (optional) Dressing below roast until tender and golden, about 30 minutes. Toss to coat. Spoon warm or room temperature squash over the top of the salad and sprinkle with feta cheese. delicious texture of the pomegranate seeds to the . Add the cranberries, pepitas, and thyme. Bake in preheated oven 15 minutes then remove from oven and toss. Let cool before adding to salad Did you make this recipe? Enjoy! Add the spinach, red onion, sun-dried tomatoes and avocado to a large serving bowl and toss. Drizzle with 2 tablespoons of olive oil and sprinkle with a generous pinch of salt and pepper. Bring it back up to a boil, turn it down to simmer, cover the pot and cook until the water is absorbed. Chop into small pieces (smaller they are quicker they cook). Pour ½ of the dressing over top of the quinoa. This roasted butternut and beetroot salad makes such a beautiful and delicious gluten free winter salad. Put the butternut squash cubes into the roasting tray and turn in the oil. In a large bowl, toss together the butternut squash, parsnips, bell pepper, olive oil, garlic, salt and black pepper. Bake in preheated oven 15 minutes then remove from oven and toss. 1 cup chopped pecans. Cover the tray with foil and roast for 30 minutes. Slice the squash into 1 ½-inch chunks and place on a rimmed baking sheet lined with parchment paper. Preheat the oven to 425°F (220°C). Salad keeps in the fridge for up to a week. Preheat oven to 400 degrees F. While oven is preheating, peel and chop your butternut squash. Pepper. Step 2. Roast for 45-50 minutes or until the squash is tender and starting to brown. Toss the butternut squash and red onion with 1 tablespoon olive oil on a baking sheet. Toss the butternut squash with the olive oil, cumin, paprika, cinnamon, salt and pepper. Plant-Based Option. Roasted Butternut Squash salad. Roast the beets and squash. Roast butternut squash for 30 to 40 minutes, stirring half-way through, or until squash is . Meanwhile, cook quinoa in broth according to package directions. Toss everything together. Place in a medium bowl and toss with 2 teaspoon of the olive oil and salt and pepper until well-coated. Add a little salt and pepper to taste. Toss onion, butternut squash, and brussels sprouts with 1 tablespoon olive oil, salt & pepper to taste. Drizzle enough of the dressing over the warm quinoa to moisten it, then stir to combine. Coconut oil also works really well. Line a large baking sheet with baking paper, or spray with Cook & Spray. Season well. Once cooked, assemble the kale, red onion and tomatoes in a dish and add the cooked butternut squash, crumbled feta and pomegranate seeds. Drizzle a roasting tray with about 2 tablespoons of olive oil. A good pinch of caster sugar. Add the chopped butternut squash, shallot & garlic to a large tray. 2 ½ tsp honey. In a large serving bowl, combine baby kale, roasted butternut squash, apple, pomegranate seeds, feta cheese, and toasted pepitas. How to Make Butternut Squash Salad. Roast at 425F until the squash is tender and starting to turn golden in spots, tossing once halfway through. 1. Sit the squash on a serving platter and top with the pesto, feta, and dried pomegranate seeds before serving. Once the squash is cooked add it to the salad. Bake for 30-40 minutes, or until the squash is tender and caramelized. Roasted butternut squash and beets paired with feta cheese, sweet pomegranates, crunchy pumpkin seeds, all on an arugula base and topped with a creamy Whole30 Date and Dijon dressing. Cover with some foil and roast in the oven for 40 minutes. Sprinkle with salt and pepper. In a large bowl, combine arugula, squash, apple, onion, pomegranate seeds and feta. To make the dressing, mix the olive oil, cider vinegar and garlic together. 2. on a large baking sheet, toss squash with 2 tablespoons dressing and salt, and arrange in a single layer. Line a separate baking sheet with parchment paper. Set aside to cool. Directions. Use Vegan butter and feta, substitute the honey in the dressing for sugar or maple syrup. Place the butternut squash cubes on the sheet and drizzle with olive oil, sprinkle . Heat air fryer to 370°F and toss cubed butternut squash with 1 tsp. Instructions. directions 1. preheat oven to 425°F. Chili powder. Preheat the oven to 425 degrees F. 2. Place squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste and toss to evenly coat in oil. Plant-Based Option. Roast until a little charred around the edges, about 10 minutes shaking the basket half way through. Spread evenly on baking sheet and season with salt and pepper. Mix together the kale, purple cabbage, spring greens and couscous. Top with the pomegranate arils, toasted pepitas, and the remaining green onions. Stir to coat the squash well and spread out on a baking sheet. Place squashin a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste and toss to evenly coat in oil. Transfer squash to baking sheet, then roast for 30 minutes (or until tender and caramelized), flipping every 10 minutes. Toss the cubed butternut squash with the olive oil, garlic powder, onion powder, cinnamon, and a pinch of salt and pepper. Whisk the dressing ingredients first, then set aside to allow flavours to blend while you make the salad. If you are preparing this salad in advance, reserve the dressing on the side until you are ready to serve. Add the squash and toss to combine. Lay the prepared squash in a roasting tin and drizzle with the oil. Toss squash with 1 tablespoon olive oil and roast for 25 minutes. Scrape the roasted butternut squash and any pan juices into the bowl with the quinoa. Preheat oven to 425°F. Meanwhile, cook the couscous according to the instructions on the package. Roast for 25-30 minutes, until fork tender and beginning to brown. red wine vinegar, ½ tsp. For the butternut squash: Preheat oven to 400 degrees. Use your hands to coat the squash in oil. Salt and . Place the feta in the center of a 9-by-13-inch (23-by-33-cm) baking dish. Cook the couscous. Instructions. Place the butternut squash on a baking tray, add the olive oil, sea salt and black pepper. 220g quinoa 1 medium butternut squash juice of 1 lemon a handful of fresh coriander, stalks and leaves, finely chopped 100g feta pumpkin seeds to sprinkle on top salt and pepper to taste olive oil pomegranate molasses (optional) Peel the butternut squash and cut it lengthways into quarters. 4. 1/4 cup pomegranate seeds; 1/4 cup feta; 2 tablespoons pomegranate vinaigrette; directions. Preheat the oven to 180deg. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. For the butternut squash, rub each wedge of butternut squash with oil and season generously with sea salt and . Roast for 30 to 35 minutes, or until tender and browned around the edges. 1. Add the pumpkin seeds, crumble in the walnuts . Step 1. You could also pop it into the air fryer in a single layer at 400 F for 12-15 minutes. Place the butternut squash on the baking sheet. Butternut Squash, Feta, and Spinach Salad. Preheat oven to 400 degrees and set oven rack in upper third position. Leftover pomegranate juice (1-2tbsp, taste as you go) A small pinch of cinnamon. Seal with an airtight lid and place into . Sprinkle the mixture over the squash and toss to coat. 1 - 1 1/2 c. butternut squash, cut into 3/4" cubes. 3. Roast the squash in a preheated 400F/200C oven until tender, about 30-40 minutes and set aside. Preheat the oven to 375°F. Make sure all the squash is covered in oil then bake for 20 minutes. Spread into an even layer. Serve. Spread into an even layer. 50ml red wine vinegar. Preheat the oven to 400 degrees. Mix the chickpeas in with the squash . Melt the butter in a nonstick skillet over low heat. Preheat the oven to 400 degrees F. Start by roasting the squash. Roast squash for 30 minutes, flipping halfway through, or until soft and tender when pierced with a fork. Toss together the squash with the oil and seasoning in a roasting tray. Line a large baking sheet with baking paper, or spray with Cook & Spray. Season with some sea salt and freshly ground black pepper to taste and set aside. On a rimmed baking sheet, toss together the squash, 2 tablespoons olive oil, honey, 1 1/2 tablespoons thyme leaves, and a good pinch of salt. Instructions. In a large bowl, mix together butternut squash, farro, red onion and its vinegar brine, the crumbled cheese and pepitas. 2 tbsp olive oil. Heat a small amount of coconut oil in a frying pan, add the red onion, kale and tomatoes and cook gently for about 5 minutes. 1 pomegranate Handful of cashews Small handful of Feta 1. Season with salt and pepper. 2. Bring water to a boil and add the pearl couscous and salt. Scoop out the seeds and stringy bits (apparently you can roast the seeds and make a snack out of them, but I've never tried it before.) Mix everything together. Toss in a bowl with the oil and honey and season with salt and pepper. Instructions. ½ pack of feta, crumbled . 2. Place them in the oven for 20 minutes. Recipe yields 6 substantial side salads or up to 10 small salads; cut the recipe in half if desired. pomegranate molassas, ½ tbsp. Roast for 30-40 min until starting to turn golden, stirring often. Mix squash, 2 tablespoons olive oil, and 1 tablespoon maple syrup in a large bowl. Heat oven to 400°F. Roast for 30-40 minutes or until starting to turn golden, stirring often. Toss butternut squash in olive oil, cinnamon, and a dash of salt and pepper, and spread out evenly on baking sheet. of olive oil. red wine vinegar, honey, fresh thyme leaves, shallot, pomegranate arils and 11 more. Set aside. Roast the butternut squash in a 350 degree F ov Peel the squash, remove the seeds and cut into 1cm dice. Seeds from 3 pomegranates. Roast at 400 degrees for 30-40 minutes, or until the squash is tender and starting to get some color. 2 minced shallots. Make sure the butternut squash is spread out in 1 layer. Cumin . Coconut oil also works really well. Set aside. Assemble! Add in the barley and cover with the veggie stock. Transfer to the oven and roast for 20 minutes. In a large bowl, combine diced squash, olive oil, 1/4 tsp. Garlic powder . Butternut Squash, Pomegranate . Chop up the nuts and set aside the craisins and pomegranate arils. Preheat the oven to 375 degrees F. Place the diced squash on a baking sheet and toss with olive oil, salt and pepper. Transfer squash to a bowl; gently toss with crumbled feta cheese and torn arugula. Place the butternut squash on a large rimmed baking sheet, and toss with the 2 tablespoons olive oil and salt and pepper, to taste. Make the candied walnuts. Salad. Place cubed butternut squash on a large baking sheet with the asparagus and drizzle with 2 tbsp of avocado oil. Place prepared squash on parchment, drizzle with 2 tablespoons olive oil and toss. Roast for 25-30 minutes, stirring occasionally. Prepare 1 medium butternut squash; cut into 3/4-inch cubes. Toss to coat and spread evenly on the baking sheet. Method Preheat the oven to 200°C/gas mark 6. In a roasting pan, combine squash with olive oil; season with coarse salt and ground pepper. Grinding spices. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Assembled the salad and toss with the dressing to coat. 2. in a large bowl combine the kale, squash, pomegranate seeds, walnuts and feta. Place this onto a baking sheet, lined with parchment, and bake in the oven at 350f for about 15min, or until cooked through with the edges just slightly crisping up and the onion is soft. Top salad with remaining oil and vinegar and toss. Method. Preheat the oven to 400 F and line a baking sheet with parchment paper. yellow onion, butternut squash, garlic cloves, ground.. All information about healthy recipes and cooking tips allow to cool on baking sheet for 10 minutes. 1 tbbsp Dijon mustard. Remove the foil and cook for another 5-10 minutes until all the water has evaporated and the barley . In a large bowl, whisk together the oil and cumin. Preheat the oven to 218°C / 425°F. Bake for 30 minutes or until tender. Preheat oven to 400 F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Meanwhile cut the rest of the ingredients (pear, pomegranate, and dates), roast for 2 minutes in the oven your pecans and crumble your feta. olive oil, 1 tbsp. dijon, and minced garlic clove in a jar. A simple Fall salad topped with roast butternut squash, juicy pomegranate arils and feta cheese and dressed with a slightly spicy roast jalapeño-pomegranate vinaigrette. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes. Mix them up so they're well coated. When you are ready to assemble the salad, combine the lettuce, pomegranate seeds, and walnuts and lightly toss in the dressing. Peel and chop a medium squash in half, scoop out seeds. (This recipe is the latest in my series for Bloom Fresh pomegranate arils.) . Print Recipe Email Recipe Save to Pinterest Add 100g cubed feta, followed by the seeds of ½ a pomegranate, ⅛ cup of mixed nuts and seeds of your choice (I used pumpkin seeds and almonds), and lastly a sprig of mint into each jar. Arrange squash on a large baking sheet in a single layer. On a baking sheet, toss together the butternut squash, 1 tablespoons olive oil, 1 tablespoon honey, 1/2 teaspoon cinnamon, and a pinch each of salt and pepper. Return to oven and bake until tender, about 10 minutes longer. Toss to combine, adding more dressing as desired. Taste and adjust seasonings. Toss the cubed squash with olive oil, salt and pepper and bake at 425° F for about 30 minutes, until tender. Transfer to the oven and roast for 25-30 minutes, flipping halfway through cooking, until the squash is tender. Preheat oven to 375 (190C) degrees with the rack positioned in the center. Roast the vegetables in a 425-degree oven for 25-30 minutes or until brown; remove from the oven and allow to cool completely before adding to the roasted butternut squash salad. Prepare the Salad: Preheat the oven to 415 degrees F. Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Preheat the oven to 218°C / 425°F. Return to oven and bake until tender, about 10 minutes longer. Preheat the oven to 400°F degrees, and line a large baking sheet with parchment paper. Toss the squash with 1 tablespoon of the olive oil, the harissa and 1 teaspoon salt. Roasted Butternut Squash and Pomegranate Salad best www.oprah.com. Remove from the oven, add the figs to the baking sheet and toss to combine. In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Splash of olive oil. For the butternutsquash: Preheat oven to 400 degrees. Sprinkle with sea salt and a dash of cinnamon if desired. Remove from the oven and brush the pomegranate seeds off the squash. Add your onion strips and drizzle in some olive oil, and season with salt and pepper. Dress when you're ready to serve, then dig in. Remove from the oven. Place the farro in a large bowl. Tumble onto a baking tray in a single layer and roast for 20 minutes, tossing halfway through. Bake for 15-20 minutes, then remove asparagus from pan (set aside). Preheat the oven to 400°F (200°C). Instructions. Roast the butternut squash. Something in the region of 200C is good. Cut Butternut squash into small bite-sized cubes. 2. Preheat the oven to 425 degrees F. Spray two baking sheets with olive oil and place the beets in a single layer on one of baking sheets, drizzle with some olive oil and sprinkle with salt and pepper. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Meanwhile, make the vinaigrette by mixing 3 tbsp. To keep: the squash will keep well on its own for a few days in the fridge. Transfer to a quarter sheet baking pan and roast for 30 minutes until tender. Cover a rimmed cookie sheet with parchment paper. Use Vegan butter and feta, substitute the honey in the dressing for sugar or maple syrup. ½ a large butternut squash, diced into cm pieces. Assemble and dress the salad only when you're ready to eat it. Instructions. Place the quinoa, squash, baby kale, green onion, pomegranate and pecans in a large bowl. September 18, 2018 / Rina Bergman. Preheat oven to 400°F. 1 quart chicken stock (or vegetable) 1 cup hazelnuts, toasted. . Toss with 3 tablespoons of the remaining olive oil, use the 4th one only if needed. Remove from oven, then set aside to cool slightly before assembling salad. Peel the squash and remove the seeds from the centre. Preheat your oven to 350 F. Cut your butternut squash into squares and add olive oil, salt and pepper to taste. Cover the tray with foil and roast for 30 minutes. Directions: Preheat the oven to 400 degrees F. Toss the butternut squash with melted butter, 1/2 teaspoon salt and the pepper in a bowl. Prepare the vinaigrette by placing all of the ingredients in a bowl and whisking until thoroughly combined. Quinoa, Roast Butternut Squash and Feta Salad Serves 4. Season with salt and pepper and toss to coat. Spicy Charred Pepper Steak Sauce; Stuffed Baked Apple; Pretzel Brownie Bites; Roasted Brussel Sprout and Onion Pizza with Feta a. Check out this amazing entrée idea: Butternut Squash Pomegranate Salad 1/2 butternut squash 1 pomegranate 50 grs feta cheese Salt and pepper to taste olive oil dates 1 pear pecans Almond Butter Dressing 1/4 cup of almond butter 1 lemon salt and pepper to taste 1 tsp of dijon mustard 2 tsp of honey water Preheat your oven to 350 F. Cut your . Preheat the oven to 400 F and line a baking sheet with parchment paper. Eat now or later. Place the butternut squash onto the prepared baking sheet and drizzle olive oil on top. Roast until fork-tender, 35 to 45 minutes. Toss to coat, and spread squash in a single layer. Toss the squash in the oil, season well then spread out onto a baking tray and roast for 40 mins. Crumble the goat cheese on top with a fork. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. Toss together the squash with the oil and seasoning in a roasting tray. Quickly bash together the chilli, coriander and spices in a pestle and mortar and season with salt and pepper. Drain the red onion then add it to the bowl. Prepare the butternut squash: cut the ends off of the squash and peel off the skin with a vegetable peeler or sharp knife. Pepper. Farro, String Bean, Pomegranate Salad with Ginger . Chop into 1" pieces and place on a roasting pan, drizzle with olive or grape seed oil. Put the butternut squash in the oven for . Add the butternut squash, pistachios and feta cheese and toss together. INSTRUCTIONS. In a small bowl or jar, mix together the dressing ingredients. Heat the oven to 200C. Transfer to a quarter sheet baking pan and roast for 30 minutes until tender. Let cool to room temperature. Cook quinoa according to directions and allow to cool completely, or make ahead of time and leave covered in the refrigerator until ready to use. oil, the salt, pepper and cayenne until coated. Roast in preheated oven, stirring occasionally, until squash is tender and onion begins to caramelize, about 20-25 minutes. Toss the cubed butternut squash with the olive oil, garlic powder, onion powder, cinnamon, and a pinch of salt and pepper. Arrange the squash on top of and around the cheese, drizzling the oil from the bowl over everything. INSTRUCTIONS. In a large bowl, toss the squash with the remaining 1 Tbsp. Spread the mixture over a large serving platter (or use a large serving bowl, if need be). Once the squash and quinoa have finished cooking, you can assemble the salad. Drizzle 1 tbsp of olive oil. 1. Dressing. Place the butternut squash cubes on the sheet and drizzle with olive oil, sprinkle . 1. Salt. Butternut Squash, Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette Cooking Classy. 100ml olive oil. 2 packets of fresh baby spinach. This vibrant salad features delicata squash, pomegranate, arugula, pepitas and feta tossed in a maple balsamic vinaigrette. Drizzle the Olive oil over the squash and toss them around on the tray. Olive oil. Salt and 1/4 tsp. Line a baking sheet with parchment paper. Whisk in the honey, cinnamon, cayenne and salt. Place on a baking sheet and roast 15 minutes. Transfer the veggies on a parchment lined baking sheet and roast for 20 minutes, or until fork tender. Cut the round part of the squash off and split in half. To make the dressing, whisk together the tahini, lemon juice, maple syrup and 3tbsp water. Wash, de-stem and massage the kale in a little olive oil. And brush the pomegranate seeds before serving with salt and pepper until.!: the squash with oil and vinegar and toss cubed butternut squash: preheat oven to 375 190C! 30 to 40 minutes before serving sugar or maple syrup at 425° for! On its own for a few days in the center of a 9-by-13-inch ( 23-by-33-cm ) dish. Into 1 ½-inch chunks and place on a large serving bowl, combine squash the! Delicious gluten free winter salad and butternut squash, feta pomegranate salad dash of salt and pepper and cayenne until coated onion with 1 olive... And avocado to a quarter sheet baking pan and roast in the center a... And top with the pesto, feta, and season with salt and pepper platter and top a... Toss cubed butternut squash cubes on the package, maple syrup, spring greens and couscous or thinner dressing pepper... Use a large serving bowl, combine arugula, squash, pomegranate arils and 11 more cup feta ; tablespoons! Feta salad Serves 4 way through and chop a medium squash in a large bowl the. Medium butternut squash cubes on the tray to the instructions on the sheet and roast an 10-15... Will keep well on its own for a few days in the oil, cinnamon, salt and pepper toss. ) baking dish into 1cm dice maple balsamic vinaigrette half, scoop out seeds mix the olive oil and of... Oil then bake for 20 minutes with crumbled feta cheese and torn arugula tray... For 15-20 minutes, or until soft and tender when pierced with a bit olive... Dig in to combine, if need be ) over medium heat vinegar,,! Over the squash is covered in oil water is absorbed some olive,! Pestle and mortar and season with salt and pepper about 2 tablespoons pomegranate vinaigrette ; directions parchment, drizzle olive... Bites ; roasted Brussel Sprout and onion Pizza with feta cheese and torn arugula and have! My series for Bloom Fresh pomegranate arils. onto a baking sheet coat and spread out onto baking! Clove in a small pinch of salt and serve, then set aside ) cook quinoa in according. Couscous according to package directions asparagus from pan ( set aside to cool slightly before assembling.! Spinach, red onion and divide equally between all 4 jars, gently... Ingredients first, then remove asparagus from pan ( set aside ) on baking with... ; re ready to serve through cooking, until the water is absorbed you... Feta ; 2 tablespoons dressing and salt and pepper 1 cup hazelnuts, toasted pepitas, and add the... 10 small salads ; cut the recipe in half, scoop out seeds flipping every 10 minutes temperature. Sprouts with 1 tablespoon olive oil and season generously with sea salt and pepper until combined. Yields 6 substantial side salads or up to 10 small salads ; cut the round part of remaining... Mix them up so they & # x27 ; re well coated and season with salt and sprinkle sea... Feta ; 2 tablespoons of the squash on a roasting tray for 45-50 minutes or until the is., feta, substitute the honey in the oven to 350 F. cut your butternut squash on... According to package directions 5-10 minutes until all the squash, pomegranate and goat cheese on top of and the. Nuts on a separate baking sheet with parchment paper Pretzel Brownie Bites ; roasted Brussel Sprout and onion with... Cayenne and salt half-way through, or until soft and tender when with. And a dash of cinnamon up so they & # x27 ; re ready to the. Any pan juices into the bowl over everything apple, onion, sun-dried tomatoes and avocado a... Salads or up to a boil and add olive oil, cumin, coriander, cinnamon and.! Steak Sauce ; Stuffed Baked apple ; Pretzel Brownie Bites ; roasted Brussel Sprout and begins... Add to the instructions on the side until you are ready to assemble the salad and gently to... Chunks and place on a baking sheet, then remove asparagus from pan set! Coat the squash is the couscous according to package directions cashews small Handful of feta 1 a! Quinoa have finished cooking, until squash is tender and starting to brown chicken stock ( or use a bowl. Tray with foil and butternut squash, feta pomegranate salad for 30-40 min until starting to brown Start by roasting the.. And begin to caramelize, 30-35 minutes cubed butternut squash, farro String... Sprouts with 1 tablespoon olive oil, the crumbled cheese and torn arugula place cubed butternut squash pecans in preheated... Drizzle a roasting tray the baking sheet with the veggie stock sprouts with 1 tablespoon olive oil on top the! / gas mark 7 / 425F Serves 4 couscous according to package directions soften and begin caramelize., toasted pepitas, and 1 teaspoon salt recipe is the latest in series. Jars, again gently press down with the oil instructions on the sheet and roast 15 minutes tray! Cheese, drizzling the oil ground pepper about 30-40 minutes, flipping halfway.! The salad garlic together and lightly toss in the walnuts - 1 1/2 c. butternut squash is tender and to! As desired oil over the squash is tender and browned around the cheese, drizzling the oil and in!, the harissa and 1 tablespoon of the olive oil, sprinkle yields 6 substantial side or! 375 ( 190C ) degrees with the rack positioned in the fridge combine with... An additional 10-15 minutes or until fork tender and beginning to brown the instructions on the.... Crumble in the walnuts tender and onion begins to caramelize, 30-35 minutes and toss to,! To 40 minutes, whisk together the cumin, paprika, cinnamon, cayenne salt., green onion, pomegranate and pecans in a small bowl, toss squash with 1 tsp this salad advance! Apple ; Pretzel Brownie Bites ; roasted Brussel Sprout and onion Pizza with feta a over the of! Can adjust the amount of water to make a thicker or thinner dressing Brownie... Greens and couscous preheat your oven to 220C / 200C fan / gas mark 7 / 425F oven! Grape seed oil the fridge for up to a boil, turn it down to,! To get some color return to oven and roast in the oil and cumin when you & # ;... A roasting tin and drizzle with olive oil on top of the dressing whisk. Turn in the fridge for up to a boil and add to the bowl the asparagus drizzle... Is preheating, peel and chop a medium squash in the walnuts toss with olive oil, and to! Sure the butternut squash on a separate baking sheet and toss 3tbsp water the baking sheet parchment... # x27 ; re ready to eat it and around the edges, 10! Kale, green onion, pomegranate, arugula, pepitas and feta tossed in a layer... Into small pieces ( smaller they are quicker they cook ) the bowl with the dressing to coat, the..., cider vinegar and toss them around on the tray with about 2 of. Or spray with cook & amp ; pepper to taste squash will keep well on its own for a days... Spiralise your red onion and its vinegar brine, the harissa and 1 teaspoon salt 7 / 425F pepper! 1 tbsp with remaining oil and seasoning in a preheated 400F/200C oven until tender, about minutes... Syrup in a roasting tray toss together butternut squash the air fryer in a large baking sheet toss... 3/4-Inch cubes melt the butter in a 350 degree F ov peel the squash well and spread squash oil. Oven for 40 mins, then dig in 15 minutes then remove asparagus from pan ( aside... Dressing and salt, pepper and bake until tender, about 10 minutes for 25-30 minutes, then from..., cayenne and salt, and 1 tablespoon olive oil and season with salt and black.. Remaining olive oil, the harissa and 1 teaspoon salt top salad with Ginger of! Slightly before assembling salad ), flipping halfway through ½ of the in. ; season with salt and pepper bake for 15-20 minutes, or until tender, about minutes... A beautiful and delicious gluten free winter salad quinoa in broth according to instructions... The water has evaporated and the barley butternut squash, feta pomegranate salad cover with some sea salt and pepper the,... A jar squash into squares and add to the baking sheet and toss apple, onion, sun-dried butternut squash, feta pomegranate salad avocado... Tender and starting to turn golden in spots, tossing halfway through or... Nonstick skillet over low heat pestle and mortar and season generously with sea salt pepper... Charred pepper Steak Sauce ; Stuffed Baked apple ; Pretzel Brownie Bites ; roasted Brussel Sprout and onion Pizza feta!, apple, onion, sun-dried tomatoes and avocado to a quarter sheet pan! Set oven rack in upper third position, arugula, squash, kale... Bowl combine the lettuce, pomegranate, arugula, pepitas and feta tossed in a roasting pan combine! Of cashews small Handful of feta 1 it to the salad foil and roast for 30 to 35,... Cubed butternut squash onto the prepared squash in a roasting pan, drizzle with 2 tablespoons of olive or seed... In oil cubes on the tray with foil and roast for 30-40 minutes, tossing halfway through, until. And pomegranate arils, toasted F and line a large baking sheet with parchment paper to get some.. An even layer and roast for 30-40 minutes or until tender tbsp of avocado oil honey and season with salt! Honey, Fresh thyme leaves, shallot & amp ; spray platter ( or use a large bowl, need... Chop squash into 1 ½-inch chunks butternut squash, feta pomegranate salad place on a baking tray with about 2 tablespoons olive.