• 4servings
  • 40minutes
  • 260calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 cups butternut squash, peeled, seeded and roughly chopped into bite size pieces

  2. 1 tablespoon olive oil

  3. 1 -2 teaspoon fresh rosemary , chopped

  4. 1/2 teaspoon dried crushed red pepper (I didn't have this so just added a pinch cayenne)

  5. sea salt , to taste

  6. 1/4 cup orange juice, freshly squeezed

  7. 1 1/2 tablespoons extra virgin olive oil

  8. freshly ground black pepper , to taste

  9. 1 tablespoon lemon juice , freshly squeezed

  10. 6 cups of your favorite lettuce (I combined baby arugula and baby spinach)

  11. 1/3 cup walnuts , coarsely chopped (toasted if wished in a dry frying pan)

  12. 1/2 cup pomegranate seeds

  13. 1/4 cup feta cheese , chopped (or crumbled)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F Toss butternut squash pieces, olive oil, rosemary, and crushed red pepper or pinch cayenne on large baking sheet. Sprinkle with sea salt, to taste. Roast for 10 minutes. Remove squash from oven and flip them around a bit before popping back into the oven for another 10 minutes or so depending on the size and oven they may be done sooner. You are looking for the squash to begin browning and to become nice and tender.

  2. (The squash can be made up to two hours ahead. Let stand at room temperature. I prefer it warm).

  3. While the squash is baking whisk the freshly squeezed orange juice, freshly squeezed lemon juice, and extra virgin olive oil together. Season with some sea salt and freshly ground black pepper to taste and set aside.

  4. When you are ready to assemble the salad, combine the lettuce, pomegranate seeds, and walnuts and lightly toss in the dressing. Spoon warm or room temperature squash over the top of the salad and sprinkle with feta cheese.

  5. Enjoy!


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