Pomegranate, Butternut Squash and Avocado Salad
INGREDIENTS:
4 or more cups mixed greens (I like kale and mixed greens/arugula)
1-2 avocados (see notes below)
1/2 red onion, chopped
1/4 cup of raw or sprouted pumpkin seeds
3/4 cup pomegranate seeds
1 lb cubed butternut squash
1 apple, chopped
1 Tbsp extra-virgin olive oil
1 Tbsp poultry seasoning, Herbs de Provence or other seasoning of choice
salt & pepper, to taste
Optional: goat, feta or plant-based cheese.
Dressing:
1/4 cup Extra Virgin Olive Oil
1/8 cup Balsamic Vinegar (high quality)
½ tsp of honey (optional)
pinch of garlic powder or other seasoning of choice
Salt & pepper to taste
INSTRUCTIONS:
Preheat oven to 400ºF and line a baking sheet with parchment paper. Toss the butternut squash in 1 Tbsp olive oil, seasoning of choice, salt & pepper and spread across the sheet. Bake in the oven for 25 to 30 minutes, or until lightly browned. Check half-way through to toss.
Meanwhile, combine oil, vinegar, honey, salt & pepper in a small bowl or shaker. I like using mason jars which are great for storing leftover dressing.
Remove the squash from the oven when it’s finished cooking and allow it to cool on the pan.
Combine all salad ingredients including the squash in a large bowl. Pour dressing on salad and toss to combine. Sprinkle with fresh ground pepper.
NOTES:
I estimate about 1 avocado for 3-4 servings so add more as needed to suite your needs.
I recommend buying a high quality balsamic vinegar, which you can find at local farmers’ markets and small speciality shops. An orange or citrus infused vinegar is delicious in this salad.
Make this is a meal by adding quinoa, chicken or tofu.
I love @goraw brand of pumpkin seeds as they are lightly salted with the perfect amount of crunch.
For plant based cheese options, I love Miyoko’s brand which can be found at most co-ops and Whole Foods
Meal prep tips:
Clean/de-seed the pomegranate in advance and keep in air tight container in your fridge.
Buy pre-cleaned and chopped butternut squash and roast in advance.
Prepare dressing in advance and consider making a double or triple batch to have for other meals.
POMEGRANATE, BUTTERNUT SQUASH AND AVOCADO SALAD
Ingredients
- 4 or more cups mixed greens (I like kale and mixed greens/arugula)
- 1-2 avocados (see notes below)
- 1/2 red onion, chopped
- 1/4 cup of raw or sprouted pumpkin seeds
- 3/4 cup pomegranate seeds
- 1 lb cubed butternut squash
- 1 apple, chopped
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp poultry seasoning, Herbs de Provence or other seasoning of choice
- salt & pepper, to taste
- Optional: goat, feta or plant-based cheese.
- 1/4 cup Extra Virgin Olive Oil
- 1/8 cup Balsamic Vinegar (high quality)
- ½ tsp of honey (optional)
- pinch of garlic powder or other seasoning of choice
- Salt & pepper to taste
Instructions
- Preheat oven to 400ºF and line a baking sheet with parchment paper. Toss the butternut squash in 1 Tbsp olive oil, seasoning of choice, salt & pepper and spread across the sheet. Bake in the oven for 25 to 30 minutes, or until lightly browned. Check half-way through to toss.
- Meanwhile, combine oil, vinegar, honey, salt & pepper in a small bowl or shaker. I like using mason jars which are great for storing leftover dressing.
- Remove the squash from the oven when it’s finished cooking and allow it to cool on the pan.
- Combine all salad ingredients including the squash in a large bowl. Pour dressing on salad and toss to combine. Sprinkle with fresh ground pepper.
Notes
- I estimate about 1 avocado for 3-4 servings so add more as needed to suite your needs.
- I recommend buying a high quality balsamic vinegar, which you can find at local farmers’ markets and small speciality shops. An orange or citrus infused vinegar is delicious in this salad.
- Make this is a meal by adding quinoa, chicken or tofu.
- I love @goraw brand of pumpkin seeds as they are lightly salted with the perfect amount of crunch.
- For plant based cheese options, I love Miyoko’s brand which can be found at most co-ops and Whole Foods
- Meal prep tips:
- Clean/de-seed the pomegranate in advance and keep in air tight container in your fridge.
- Buy pre-cleaned and chopped butternut squash and roast in advance.
- Prepare dressing in advance and consider making a double or triple batch to have for other meals.