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