Winter Squash Salad

Winter Squash Salad with Wilted Greens and Pomegranate Arils

·         1 butternut squash

·         2-3 tablespoons olive oil

·         1 teaspoon cinnamon

·         Coarse salt and pepper

·         2 cups greens, such as baby spinach, baby kale or arugula

·         1 shallot, thinly sliced

·         ½ cup pomegranate arils

·         ½ cup shaved Parmesan cheese, or other hard cheese

 

Preheat the oven to 375.  Peel the squash, cut in half and scoop out the seeds.  Cut the squash into 1-inch pieces.  Place on a rimmed, greased baking sheet.  Drizzle with the olive oil and sprinkle with cinnamon, salt and pepper.  Roast for 25-30 minutes until tender and the edges are beginning to brown.

In a large bowl, toss the roasted squash with the greens, shallot and pomegranate arils.  If you like, you can drizzle with a little red wine vinegar or a light balsamic vinegar.  Top each serving with some of the shaved Parmesan.

 

Yields 4-6 servings.

 

Recipe from Curly Girl Kitchen

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