Filling And Healthy Side Dish
Roasted Butternut Squash and Pomegranate Salad
with Feta
(4 votes)
(4 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Healthy, because
Even smarter
This elegant autumnal salad is packed with more than a day's worth of vitamin A thanks to the butternut squash. This powerful vitamin helps support healthy vision and young-looking skin, among other benefits.
Turn this into a light dinner entree by adding grilled chicken or tofu.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large Butternut squash (peeled, seeded, and cut into strips)
- 2 tablespoons Avocado oil
- ½ cup reduced-fat Feta (crumbled)
- ⅔ cup Pomegranate seed
- 3 tablespoons Pine nuts
- 3 tablespoons mint
- salt
- freshly ground Black pepper
Preparation steps
1.
Preheat the oven to 375°F.
2.
Toss together the squash with the oil and seasoning in a roasting tray. Cover the tray with foil and roast for 30 minutes.
3.
Remove the foil and roast for a further 15 - 20 minutes until the squash is golden and crisp at the edges. Remove to a wire rack to cool.
4.
Once cool, divide between plates and top with the feta, pomegranate, seeds, pine nuts, and mint leaves before serving.
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