Fall Salad with Pomegranate Vinaigrette

Name: Fall Salad with Pomegranate Vinaigrette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ½ butternut squash; 1 Tbsp olive oil (15 mL); ¼ tsp salt; ½ cup red or black rice (150 g); 4 cups chopped leafy greens (romaine, spinach, or kale); ½ cup crumbled feta cheese (113 g); 1 cup pomegranate seeds (about 1 fruit); ¼ cup olive oil (60 mL); 2 Tbsp balsamic vinegar (30 mL); 2 Tbsp pomegranate juice (30 mL); 1 tsp maple syrup or honey (5 mL); Pinch of salt and pepper

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 2

Author : Sarah Bond

butternut squash salad fall salad winter salad

Instructions

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Step 1

Squash: Preheat oven to 400 degrees F (204 C). Peel, deseed, and cube butternut. Toss with olive oil and salt. Lay cubes on a parchment paper lined baking sheet and roast for about 20 minutes, until fork tender and edges are darkened.

Step 2

Rice: Meanwhile, cook rice according to the instructions on the package (about ½ rice with 1 cup water).

Step 3

Dressing: Combine all vinaigrette ingredients in a blender until smooth and creamy, about 30 seconds.

Step 4

Serve: Arrange all salad ingredients in individual serving bowls or simply toss together, then drizzle with vinaigrette (you may not need all of the dressing).

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