Saladofwarmbutternutsquashpomegranateandgreens Food

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SALAD OF WARM BUTTERNUT SQUASH, POMEGRANATE AND GREENS



Salad of Warm Butternut Squash, Pomegranate and Greens image

Perfect for Autumn! This is a colourful, beautiful and delicious salad. Modified from a recipe found on http://www.danispies.com She is, "a Certified Health and Nutrition Counselor, Fitness Trainer and Mom who is passionate about finding simple ways to make real, whole, nutrtious foods a part of an everyday kitchen." NOTE: "Choose squash that are heavy for their size and have dull, not shiny, rinds. The rinds should be firm. Soft rinds may mean a watery, flavorless squash. The heavier they are, the moister and tastier they are." http://www.npr.org

Provided by UmmBinat

Categories     Spinach

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

4 cups butternut squash, peeled, seeded and roughly chopped into bite size pieces
1 tablespoon olive oil
1 -2 teaspoon fresh rosemary, chopped
1/2 teaspoon dried crushed red pepper (I didn't have this so just added a pinch cayenne)
sea salt, to taste
1/4 cup orange juice, freshly squeezed
1 1/2 tablespoons extra virgin olive oil
freshly ground black pepper, to taste
1 tablespoon lemon juice, freshly squeezed
6 cups of your favorite lettuce (I combined baby arugula and baby spinach)
1/3 cup walnuts, coarsely chopped (toasted if wished in a dry frying pan)
1/2 cup pomegranate seeds
1/4 cup feta cheese, chopped (or crumbled)

Steps:

  • Preheat oven to 450°F Toss butternut squash pieces, olive oil, rosemary, and crushed red pepper or pinch cayenne on large baking sheet. Sprinkle with sea salt, to taste. Roast for 10 minutes. Remove squash from oven and flip them around a bit before popping back into the oven for another 10 minutes or so depending on the size and oven they may be done sooner. You are looking for the squash to begin browning and to become nice and tender.
  • (The squash can be made up to two hours ahead. Let stand at room temperature. I prefer it warm).
  • While the squash is baking whisk the freshly squeezed orange juice, freshly squeezed lemon juice, and extra virgin olive oil together. Season with some sea salt and freshly ground black pepper to taste and set aside.
  • When you are ready to assemble the salad, combine the lettuce, pomegranate seeds, and walnuts and lightly toss in the dressing. Spoon warm or room temperature squash over the top of the salad and sprinkle with feta cheese.
  • Enjoy!

HALLOUMI, POMEGRANATE & WALNUT SALAD



Halloumi, pomegranate & walnut salad image

Enjoy our easy halloumi, pomegranate, fennel & walnut salad as a festive starter or light lunch - it takes just 15 minutes to make

Provided by Anna Glover

Categories     Starter

Time 15m

Number Of Ingredients 11

2 x 250g blocks halloumi, thickly sliced
1 tbsp olive oil
2 tbsp za'atar
150g rocket leaves
1 large fennel bulb, finely sliced
50g walnut halves, toasted
50g pomegranate seeds
½ small bunch of dill, roughly chopped
4 tbsp walnut oil
2 tbsp pomegranate molasses
2 tsp cumin seeds, toasted and lightly crushed

Steps:

  • Whisk all of the dressing ingredients together with some seasoning, then set aside.
  • Brush the halloumi slices on each side with the olive oil. Sprinkle the za'atar onto a plate and press both sides of the halloumi pieces into the spice mix. Heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side until golden and crisp.
  • Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.

Nutrition Facts : Calories 457 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.8 milligram of sodium

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