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Squash and Pomegranate Salad

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Squash and Pomegranate Salad
A delicious roasted squash and pomegranate salad. The addition of nuts and dried fruit, fresh herbs and a citrus dressing provide a vibrant winter salad containing protein and antioxidants. Pomegranates are an excellent source of phytonutrients and studies show benefits for cardiovascular health.

Serves 3-4

Ingredients

  • check1 small squash cut into chunks, peeled, deseeded
  • check1 tbsp olive oil
  • checkSeeds of 1 pomegranate
  • check100g spinach and rocket leaves
  • checkA handful of fresh mint
  • checkA large handful of fresh coriander
  • check3 large carrots, peeled and grated
  • check2 oranges, zested, peeled and cut into slices
  • checkZest of 1 lemon
  • check20g walnut or pine nuts
  • check20g dates, chopped
  • checkSalt and black pepper
  • For the dressing
  • checkJuice of ½ orange
  • checkJuice of ½ lemon
  • check1 tbsp walnut oil
  • checkSalt & black pepper

Method

1. Preheat the oven to 180°C.
2. In a roasting tin, coat the squash with the olive oil and season with salt and pepper. Bake for about 40 minutes or until tender. Cool slightly.
3. Arrange the salad leaves onto a serving plate. Finely chop the mint and coriander leaves and combine with the grated carrots. Season with a little salt and pepper, then place a layer over the leaves.
4. Put the orange slices on top. Add the roasted squash, then the pomegranate seeds and the walnut and date pieces.
5. Combine the dressing ingredients in a small bowl, then drizzle over the salad plate to serve.

Allergy advice: contains nuts.

Tracey

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