Roasted Squash, Red Onion and Pomegranate Salad
Servings: 6 servings
Calories: 196kcal
Warm, caramelized squash and onions paired with crisp greens, sweet pomegranate, and a bright citrus vinaigrette — a beautiful, seasonal salad for autumn and winter gatherings.
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Ingredients
- 1 large head red leaf or butter lettuce washed, dried, and torn into bite-size pieces
- 2 Delicata Dumpling, or 1 Butternut squash, seeded and sliced ¼-inch thick (then halved into half-moons)
- 1/2 red onion sliced into thin wedges
- 2 tablespoons olive oil for roasting
- 1/2 cup pomegranate seeds or substitute dried cranberries
For the Dressing
- Juice of 1 orange about 1/4cup
- 2 teaspoons honey
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried Herbes de Provence or thyme
- Salt and freshly ground black pepper to taste
Instructions
Make the Dressing
- In a small bowl or jar, whisk the orange juice and honey until combined. Add the olive oil, sherry vinegar, Dijon mustard, and herbs. Whisk (or shake) until emulsified. Season with salt and pepper to taste. Set aside.
Roast the Vegetables
- Preheat the broiler. Place the sliced squash and onion wedges on a baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat evenly. Arrange in a single layer.
- Broil for 5 to 7 minutes, turning once halfway through, until lightly browned and caramelized. Watch carefully to prevent burning.
Assemble the Salad
- Place the torn lettuce in a large salad bowl or serving platter. Top with the warm roasted squash and onions. Sprinkle with pomegranate seeds (or cranberries) and drizzle with the prepared dressing.
Notes
Dried cranberries can be substituted for the pomegranate seeds.
Nutrition
Calories: 196kcal | Carbohydrates: 18g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 26mg | Potassium: 581mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2080IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 1mg