Roasted Squash Salad with Pomegranate Dressing

Black Bean and Butternut Squash Chili with Chipotle Almonds.jpg

Prep time: 20 minutes
Cook time:
20 minutes
Total time:
40 minutes

Servings/Yield: 4-6 Servings

This roasted squash salad with pomegranate dressing recipes gets its oomph from pomegranate molasses, a common ingredient in traditional Middle Eastern cooking. (If you can’t find it, you can reduce a bottle of unsweetened pomegranate juice down to a thick treacle with a little sugar and lemon juice.) Santé Candied Pistachios make the perfect crunchy-sweet foil for the warm spices on the roasted squash, and the pomegranate seeds bring little pops of bright color and acidity to keep the squash from getting too heavy. This roasted squash salad recipe is excellent on its own as a vegetarian main dish, but we also recommend serving this with our mint and pistachio rack of lamb, our jeweled rice with pistachios and our stuffed figs with goat cheese for a gorgeous Middle Eastern-inspired menu.

Ingredients

  • 1 acorn squash (about 2 1/4 to 2 1/2 lbs)

  • 2 tbsp olive oil

  • Pinch each ground cinnamon, ginger and allspice

  • 1/4 tsp each salt and freshly ground pepper

  • 8 cups arugula

  • 1/3 cup pomegranate seeds

  • 1 cup Santé Candied Pistachios

Pomegranate Dressing:

  • 3 tbsp extra-virgin olive oil

  • 2 tsp pomegranate molasses

  • 2 tsp red wine vinegar

  • 1-1/2 tsp honey

  • 1 clove garlic, minced

  • 1/4 tsp each salt and freshly ground pepper

Directions:

Preheat oven to 400°F. Line baking sheet with parchment paper. Cut squash in half lengthwise; scoop out seeds. Cut halves crosswise into 1/2-inch thick slices; place in large bowl. Toss with olive oil, cinnamon, ginger, allspice, salt and pepper.

Arrange squash on prepared baking sheet in single layer. Bake for 18 to 20 minutes or until golden brown and tender; set aside. Cool slightly and remove peel if desired.

Pomegranate Dressing: Whisk together oil, pomegranate molasses, vinegar, honey, garlic, salt and pepper.

Toss arugula with Pomegranate Dressing, pomegranate seeds and half of the pistachios; arrange on serving platter. Top with squash and remaining pistachios.


See Our Other Pistachio Recipes


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