October 29, 2012
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This recipe is the quintessential fall salad, combining seasonal ingredients like squash, apples, and pomegranate seeds to create a flavorful and healthy dish.
Notes
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Ingredients
- 1 butternut squash, peeled, seeded, and diced medium
- 1 apple
- 2 radishes, sliced thin
- 1/2 Cup pomegranate seeds
- 2 Cups arugula
- Juice of 1 lime
- 1 Tablespoon honey
- 1/4 Cup extra-virgin olive oil
Directions
Preheat the oven to 375 degrees.
Toss 1 cup of the butternut squash, reserve the rest of the squash for another use with a little olive oil and salt and pepper, and place it on a baking sheet lined with parchment paper and bake in the oven until golden brown or 20-25 minutes. Remove and allow to cool. While the squash is roasting, place half of the pomegranate seeds, lime juice, and honey in a blender and blend well. Pour the mixture through a mesh strainer and into a small mixing bowl. Whisk in the extra-virgin olive oil and season with a little salt and pepper and set aside.
Core the apple, quarter it, and slice it thin. Place all of the ingredients into a mixing bowl, toss, season with a little salt and pepper, and serve.