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Butternut Pomegranate Salad with Maple Dijon Vinaigrette

Butternut Pomegranate Salad

  • Author: Ann
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
  • Category: Salad

Ingredients

Scale

For the dressing:

  • 1/4 cup real maple syrup
  • 1/4 cup white wine, rice or apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon dried dill
  • A pinch of granulated garlic
  • A pinch of salt

For the salad:

  • Butternut squash, cubed and roasted (I recommend this recipe)
  • Brussels sprouts, shredded, and/or lettuces/greens of choice (romaine, butter lettuce or spring greens)
  • Toasted walnuts, roughly chopped
  • Pomegranate seeds
  • Mango ginger stilton cheese, crumbled (or other crumbly cheese such as goat cheese or feta)

Instructions

  1. Peel and cube the butternut squash, then roast until tender. (I highly recommend this recipe for roasting the squash.)
  2. While the squash is roasting, whisk together the ingredients for the dressing in a small bowl. Set aside.
  3. Make the salad by first creating a base of shredded brussels sprouts and/or greens. Top with roasted butternut chunks, walnuts and pomegranate seeds, reserving some chunks of squash, nuts and seeds for the top.
  4. If using brussels sprouts, gently toss with some of the dressing to lightly coat. If using greens, drizzle the dressing on each serving as it’s eaten.
  5. Sprinkle with the crumbled cheese, then top with the reserved nuts, squash and pomegranate seeds. Enjoy!

Notes

Store any leftover dressing in a sealed jar in the fridge. The dressing is very versatile and a good dressing to have on hand for many different salads. Store extra salad in a covered container in the fridge. 

I left out proportions on the salad as it’s very forgiving and allows you to make the salad for one or for a crowd! 

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Keywords: Butternut, Squash, Pomegranate, Salad, Gluten free, Heart healthy

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