Roasted Winter Squash-and-Pomegranate Salad

Name: Roasted Winter Squash-and-Pomegranate Salad
Ingredients: 4 to 4½ cups cubed kabocha, butternut, or other winter squash; 4 to 4½ cups cubed kabocha, butternut, or other winter squash; 4 to 4½ cups cubed kabocha, butternut, or other winter squash; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon coarse-ground black pepper; 3 cups baby spinach; 3 cups baby arugula; ½ cup pomegranate seeds; 1 (8-ounce) container burrata or fresh mozzarella, cut into pieces; 1 (8-ounce) container burrata or fresh mozzarella, cut into pieces; Pecan Vinaigrette

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

Mix it up by substituting any type of winter squash—try sliced delicata or acorn squash rings. Hard-skin squashes like butternut, kabocha, or Hubbard should be peeled first.

Ingredients

4 to 4½ cups cubed kabocha, butternut, or other winter squash
2 tablespoons oli

Vegetarian
Gluten-free
Winter

Method

Preheat oven to 350°. Toss squash in olive oil, salt, and pepper. Place in a single layer on a baking sheet. Roast 20 minutes or until squash