Warm Roasted Squash and Pomegranate Salad

I love roasted squash in the cooler months!  It is packed with nutrients and has a naturally sweet flavor.  This salad combines it with colorful pomegranate seeds, and a tangy spicy dressing.  It is healthy, delicious and perfect for serving with your holiday meal!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 5 minutes | Cook Time: 45 minutes | Ready in: 1 hour

Ingredients

• 1 large organic butternut squash, peeled, seeded and cut into 1 inch cubes
• olive oil
• sea salt
• 1 cup organic pomegranate seeds
• 3 organic green onions, sliced
• 1 jalapeno, seeded and minced
• 3 Tbsp lime juice
• 1 Tbsp olive oil
• 1 tsp maple syrup
• 1/2 tsp toasted cumin seed
• 2 Tbsp minced fresh cilantro
• 1/4 tsp sea salt or to taste

Instructions

1. Preheat the oven to 375F degrees.
2. Toss the squash with just enough olive oil to lightly coat it.  Spread the squash out on a sheet pan and sprinkle with sea salt. Place in the oven and roast for about 45 minutes until the squash is tender.  Remove from the oven.
3. Place the squash in a bowl, along with all other ingredients and toss together until well combined.
4. Serve!