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This Butternut Squash Salad with Pomegranates & Pumpkin Seeds Is An Instant Crowd Pleaser

Recipe by Pamela Salzman

‘Tis the season for holiday side dishes. And to be honest holiday dishes can feel predictable. One because they’re delicious and two- traditions of course (check out our other recipe using traditional sweet potatoes here). If you’re looking to spice up some traditional recipes, Pamela Salzman has shared with us the perfect salad with a twist. Surprise your friends and family with this delicious recipe – butternut squash salad with a sprinkle of pomegranate and pumpkin seeds.

Before you dive right in, here are a few pro-tips from the master herself:

+ Dressing can be made a few days ahead and kept refrigerated.

+ Pumpkin seeds can be toasted the day before.  

+ Salad greens can be washed and dried a few days in advance and rolled up in a damp kitchen towel or plastic bag and kept in the refrigerator.

+ Butternut squash can be cut up the day before and kept refrigerated.

+ Pomegranate can be seeded several days in advance and kept refrigerated.

 

Ingredients:

Serves 6-8

1/3 cup raw hulled pumpkin seeds (pepitas) or chopped pecans

3 Tablespoons unrefined, cold-pressed extra-virgin olive oil or unrefined melted coconut oil + 1 teaspoon olive oil for pumpkin seeds

1 3-pound butternut squash, peeled, seeded, and cut into ¾ -inch dice

1 Tablespoon fresh thyme leaves or 2 teaspoons chopped fresh rosemary

1 ½ teaspoons sea salt

freshly ground black pepper to taste

8 ounces mixed baby greens

½ cup fresh pomegranate seeds

Dressing:

2 Tablespoons fresh lemon juice

2 Tablespoons fresh pomegranate juice (or orange juice)

½ teaspoon sea salt

A few twists of freshly ground black pepper

2 teaspoons minced shallot

2 teaspoons maple syrup 

6-7 Tablespoons cup unrefined, cold-pressed extra-virgin olive oil 

Directions:

1. Preheat oven to 400 degrees.  
2. Place the pumpkin seeds in a skillet and toast over low heat until lightly browned.  Drizzle with 1 teaspoon olive oil and a pinch of sea salt.  Remove from heat and set aside.  Try not to eat them all while you’re cooking everything else.  
3. Toss the squash with thyme and olive oil or coconut oil and place on 2 baking sheets.  Season with sea salt and pepper.  Roast for 35-40 minutes, turning once until tender and caramelized.
4. For the dressing:  In a small bowl combine lemon juice, pomegranate juice, shallot, maple syrup, sea salt, and pepper.  Whisk in olive oil until emulsified.  
5. Place salad greens on a platter and toss with enough dressing to coat lightly.  Separately drizzle the butternut squash with some dressing and add to the greens.  Sprinkle with the pomegranate seeds and pumpkin seeds.  Taste for salt and pepper.