Roast Squash, Pecan, Pomegranate Salad

Roast Squash, Pecan, Pomegranate Salad

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From the tantalizing butternut squash to the tart cranberries, this salad is one to surely love!

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Chicago

Time needed

30 min preparation + 20 min cooking

Serving Size / Yield

2 servings

Ingredients

  • 2 peeled, cubed butternut squash
  • 3 cups of spinach
  • 1 Tbsp coconut oil, melted
  • 1 Tbsp sugar
  • Pinch cayenne pepper
  • 1/2 tsp ground cinnamon
  • 2 Tbsp maple syrup
  • 1 cup pecans
  • Pinch sea salt
  • Pomegranate dressing

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Directions

Preheat oven to 375 degrees. In a container, toss squash with coconut oil, sugar, cayenne, salt, cinnamon, and maple syrup. When coated, lay squash down on a baking sheet.
Bake the squash for 15-20 minutes or until squash is tender, sweet, and golden brown.
Add the pecans to a separate baking sheet and bake on a separate rack in the oven for 8 minutes. Then remove and add coconut oil, maple syrup, cayenne, salt, and cinnamon. Use a spoon to carefully toss until well coated. Then return to the oven and bake for 5 minutes more, or until golden brown. Set aside.
To serve, add the spinach to a serving bowl and drizzle with lemon juice and olive oil, salt and pepper. Place the squash and pecans on top and drizzle with pomegranate dressing.


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