Squash Salad

Squash Salad

      This salad makes a meal.
        Winter Squash Salad

¼ cup Pomegranate arils              4 cups mixed greens
1 Red pear, sliced                         ¼ cup feta, optional
1 large sweet onion, sliced
½ cup toasted pecans
1 lb. butternut squash, cubed
Place cubed (about ½ sq.) squash on a cookie sheet. Drizzle with a little olive oil, toss, and add a pinch of salt.  Roast at 350 until cooked and starting to brown, about 35 minutes.  Remove and let cool to about room temperature. Meanwhile, thinly slice and sauté onion in 1T olive oil over medium heat until soft and golden, about 20 minutes.  Be careful not to burn them. Remove from heat and allow to cool to room temperature. Combine all and toss with Cranberry Mustard Vinaigrette below.
Vinaigrette:
1 clove garlic, minced                     2 T. balsamic vinegar
*1/4 cup cranberry mustard            ½ cup olive oil
2T balsamic vinegar                        salt and pepper
*See cranberry mustard recipe in Misc. or substitute with 2T Dijon and 2Tpomegranate juice or cider.

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