Fall Flavors Unite

Today’s Delicious Creation: Butternut Squash and Pomegranate Salad

Hello, foodies! Today, I am excited to share with you a delightful dish that perfectly captures the flavors of fall. As the weather cools down and the leaves change color, I find myself craving bright and refreshing salads with a touch of warmth. This Butternut Squash and Pomegranate Salad is the perfect blend of savory and sweet, making it a wonderful addition to any autumn meal.

For this recipe, you will need the following ingredients:

• 1 small butternut squash, peeled and diced (300g)
• 1 cup pomegranate arils (150g)
• 2 cups baby spinach (50g)
• 1/2 cup crumbled feta cheese (75g)
• 1/4 cup chopped walnuts (30g)
• 2 tablespoons olive oil (30ml)
• 1 tablespoon balsamic vinegar (15ml)
• 1 teaspoon honey (5ml)
• Salt and pepper to taste

To prepare this salad, you will need the following kitchen tools:

• baking sheet
• mixing bowl
• whisk
• knife
• cutting board

Start by preheating your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and drizzle with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes, or until the squash is tender and slightly caramelized.

In a small bowl, whisk together the balsamic vinegar, honey, and a pinch of salt to create the dressing. In a large mixing bowl, combine the roasted butternut squash, pomegranate arils, baby spinach, feta cheese, and walnuts. Drizzle the balsamic dressing over the salad and toss gently to combine.

The final dish weighs approximately 565g, with four servings at 141g each. One serving is around 250 calories.

A clever tip for this salad is to add a sprinkle of cinnamon to the roasted butternut squash for an extra layer of warmth and flavor. It will elevate the dish and surprise your taste buds with each bite.

I hope you enjoy this Butternut Squash and Pomegranate Salad as much as I do! Feel free to customize it with your favorite ingredients and make it your own. Happy cooking!