Recipe: Appetizing Butternut squash, feta, pomegranate salad

Butternut squash, feta, pomegranate salad. Sticky roasted butternut squash with creamy feta, piquant pomegranate and a whole load of fresh mint is an exceptional salad on its own. However, if you really want to show off, pair it with a roasted leg of lamb and all of its scrummy juices. Hold each pomegranate half over a bowl and use a wooden spoon to bash the top, allowing the seeds to drop out into the bowl.

Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. A vibrant summer salad that marries sweet butternut squash and pomegranate with salty feta, crunchy almonds, and a gorgeous red wine and mint vinaigrette. The creamy feta crumbled over the warm squash is I think a marriage made in heaven. You can cook Butternut squash, feta, pomegranate salad using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Butternut squash, feta, pomegranate salad

1. It's 300 g of couscous.
2. You need Half of a butternut squash.
3. Prepare 1 of tspn paprika.
4. You need 1 of tspn cumin.
5. It's 425 ml of vegetable stock.
6. You need 100 g of feta cheese.
7. Prepare of Lots of chopped coriander.
8. It's of Salt and pepper.
9. You need of Olive oil.
10. It's of Seeds from 1 pomegranate.
11. It's of Juice of 1 lemon and 1 lime.
12. It's Half of a chopped onion.

Add more sweetness with the pomegranate seeds and sun-dried tomatoes and you have a very tasty butternut squash salad. Butternut Squash and Pomegranate Salad is quite possibly my newest fave salad. This speaks highly of this salad since I LOVE salads. I walked by the deli to see what they had, perused the salad bar, checked out what soups were on etc.

Butternut squash, feta, pomegranate salad step by step

1. Preheat oven to 180 degrees.
2. Peel, cut and deseed the butternut squash and cut into large cubes.
3. Place butternut squash cubes into roasting dish and sprinkle with oil, cumin, paprika and mix well. Roast in the oven for 30 minutes.
4. Prepare the vegetable stock and pour over the couscous. Cover with a plate to let the steam cook the couscous.
5. Mix the lemon and lime juice, feta cheese, pomegranate seeds, chopped onion and coriander in with the couscous.

Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Wrap the garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Combine the greens, pomegranates, and roasted squash in a salad bowl, but leave the seeds out. Store the bowl in the fridge, covered, and keep the seeds and vinaigrette separate. Then, just before serving, warm the vinaigrette and toss the salad together.