Recipe // roasted butternut squash and pomegranate salad …

February 9, 2012

A beautiful salad is not only a show stopper at your table, but is also a great addition to a balanced meal.  Salads can be so versatile and there are endless combinations!  I even love to eat salad as a light lunch on busy days.
Pomegranates are such a beautiful fruit!  They are such an amazing color, and bring such a beautiful pop to your salad!  I love to pair interesting flavors.  For this salad I tried pomegranates with roasted butternut squash.  This combination isn’t one you would think of off hand as a great pair, but their flavors blended perfectly!
I put roasted butternut squash, pomegranate seeds, gorgonzola cheese, and toasted hazelnuts with a nice champagne vinaigrette over arugula.   A lovely combination!  Read more to see how to make this beautiful salad!  This could be a great addition to your romantic spread this Valentines Day!
{Arugula with Roasted Butternut Squash and Pomegranate Seeds}
Butternut Squash
Pomegranate Seeds
Gorgonzola Cheese
To Roast the Butter nut squash.  Dice the butternut squash into small cubes.  On a baking sheet, drizzle the squash with olive oil and roast in the oven on broil for 20-25 minutes, stirring every so often until cooked through.  Remove, and let cool.
To Toast the hazelnuts, heat oven to 350 degrees. and place hazelnuts on a baking sheet.  Toast, stirring every so often for 10-15 minutes.   Peel off the skin and slice in half.
Arrange the salad with arugula on the bottom and the rest of the ingredients on top.  Toss with champagne vinaigrette.
Champagne Vinaigrette Dressing
makes 2 cups (8 oz)
1/2 cup champagne vinegar
1 tablespoon sugar
1/2 teaspoons garlic, minced
1 1/2 teaspoons yellow onion, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4-1/2 teaspoon pepper
1 cup vegetable oil/ canola oil
Using your blender, place all of the ingredients in the blender and blend well. While still blending, slowly drizzle in vegetable oil.

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