Description
A vibrant salad bursting with roasted vegetables, peppery greens, and sweet pomegranate seeds, perfect for autumn.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound butternut squash, chopped into 1/2 inch cubes
- 12 oz Brussels sprouts, trimmed and cut in half
- Kosher salt and pepper to taste
- 3 cups spinach
- 2 green onions, chopped
- 1/3 cup toasted unsalted pepitas (pumpkin seeds)
- 1/4 cup pomegranate seeds
- OPTIONAL: 2 oz crumbled goat cheese
- 1 baguette or 4–5 slices of bread
- 2 teaspoons olive oil (for the croutons)
- 4 tablespoons olive oil (for the dressing)
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 tablespoon maple syrup
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss the Brussels sprouts and butternut squash with 2 tablespoons of olive oil, kosher salt, and pepper. Roast for 40 minutes, tossing halfway through. Let cool and chill in the fridge.
- Lower the oven temperature to 400°F. Cut the baguette into cubes and toss with olive oil, salt, and pepper. Bake for 5 minutes, toss, and continue baking for 2-3 minutes until golden.
- In a small bowl, whisk together 4 tablespoons olive oil, Dijon mustard, white vinegar, and maple syrup. Add salt and pepper to taste.
- In a large mixing bowl, layer spinach, chopped green onions, roasted vegetables, pepitas, pomegranate seeds, croutons, and goat cheese (if using). Drizzle with dressing and toss gently to combine.
- Serve immediately and enjoy!
Notes
Avoid overbaking the vegetables and dress the salad right before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg