Description
This butternut squash salad is perfect for holidays, celebrations, and weeknights alike. You’ll love the apple cider vinaigrette! (Gluten-free, Vegan)
Ingredients
For The Apple Cider Dressing:
- 1/3 cup apple cider
- 3 Tbsp. olive oil
- 2 Tbsp. apple cider vinegar
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. cinnamon
For The Butternut Squash Pomegranate Salad:
- 3–4 cups peeled & diced butternut squash
- 1 1/2 Tbsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 (5-8 oz.) bag of spring mix, spinach, or kale.
- 1 cup cooked and cooled brown rice or wild rice
- 3/4 cup pomegranate
- 1/2 cup toasted sliced or slivered almonds
- 1 avocado, diced or sliced
Instructions
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Preheat the oven to 400 degrees F.
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Start by roasting the squash. In a large bowl, combine diced squash, olive oil, 1/4 tsp. Salt and 1/4 tsp. Pepper. Stir to coat the squash well and spread out on a baking sheet. Roast at 400 degrees for 30-40 minutes, or until the squash is tender and starting to get some color.
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While the squash is roasting, mix your salad dressing. In a jar or bowl, combine apple cider, olive oil, apple cider vinegar, salt, pepper, and cinnamon. Whisk to combine. Store in the refrigerator until it’s time to assemble the salad.
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(If you haven’t already, you an also toast almonds, seed your pomegranate, or cook your rice during this time)
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When the squash is done, assemble your salad. In a large bowl, combine salad greens, cooked rice, squash, pomegranate seeds, toasted almonds, and avocado.
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Drizzle with half of the dressing and gently toss the salad with two forks or salad tongs to combine, adding more dressing if desired or needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American