Go Back Email Link
Healthy Butternut Roasted Salad with Pomegranates and Date dressing
Irene MullerIrene Muller

Butternut Roasted Salad with Pomegranates and Date dressing

5 from 1 vote
Roasted Butternut Salad can make a sensational lunch or accompanying side dish, simply zoosh it up with this daring pomegranate dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 5
Course: Salad
Cuisine: Global
Ingredients Method

Ingredients
  

  • 1 small butternut  peeled and cubed
  • ½ to 1 tsp virgin olive oil
  • ½ tsp freshly ground cumin
  • ½ tsp ground coriander
  • ¼ tsp cinnamon 
  • ½ tsp cayenne pepper
  • Washed salad greens of your choice
  • Hand full of petite herb leaf salad
  • 2 rond pieces Fetta cheese crushed
  • 6 dates pitted and halved
  • ½ cup pomegranate seeds
  • ¼ to ½ cup almonds chopped
  • Freshly ground salt and black pepper
Date Dressing
  • 5 tbsp virgin olive oil
  • 2 tbsp apple cider vinegar
  • 21 lemon  juiced
  • 1 date pitted
  • 1 clove of garlic
  • ½ tsp ground cumin
  • Freshly ground salt and black pepper
  • 2 to 3 tbsp water add more water if needed to blend

Method
 

  1. Preheat the oven to 218°C / 425°F
  2. Line a large baking sheet with baking paper, or spray with Cook & Spray.
  3. Place the butternut squash cubes on the sheet and drizzle with olive oil, sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. 
  4. Roast for 30 to 35 minutes, or until tender and browned around the edges.
  5. Remove from oven and let it cool slightly.
Spice mix for butternut: 
  1. In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside. While roasted butternut is still warm, toss with the spice mixture.    
Cider Date Dressing: 
  1. In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper and water. Add 1 to 2 more tablespoons of water if needed to blend.
Salad Bowl Plating:
  1. Assemble the salad starting with the salad leaves and layer half of the roasted butternut.  
  2. Drizzle with half of the cider dressing, layer again with the salad leaves, roasted butternut and sprinkle the petite herb leaf salad and date halves. 
  3. Add the pomegranates, almonds and fetta cheese on top of the salad and add the remaining cider dressing. 
  4. *Serve immediately.