Squash And Pomegranate Salad Recipes

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KASHA WITH SQUASH AND POMEGRANATE



Kasha With Squash and Pomegranate image

This salad works equally well with kasha or freekeh, both of which have a nutty-earthy flavor that serves as a great backdrop for sweet roasted butternut squash and sweet-tart, crunchy pomegranate seeds. Lately I have gotten into the habit of roasting diced butternut squash to keep on hand in the refrigerator for a few days; I usually don't know in advance what I am going to use it for; then one night it finds its way into a salad like this one, the next night into a risotto, and so on until it is time to roast up another one. Four cups diced squash looks like a lot, but it reduces down to about 1 1/2 cups when you roast it, so you will use it up quickly (I use all of it, for example, in this salad).

Provided by Martha Rose Shulman

Categories     salads and dressings, appetizer, side dish

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 11

1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and cut into small dice (about 1/2 inch), about 4 cups
6 tablespoons extra virgin olive oil
Salt to taste
4 cups cooked kasha or freekeh
1/2 cup pecans, lightly toasted
1/2 cup pomegranate seeds (more to taste)
1/4 cup chopped fresh parsley or mint, or a combination
2 tablespoons sherry vinegar
2 tablespoons pomegranate molasses
1/2 teaspoon ground allspice
2 tablespoons walnut oil (more to taste)

Steps:

  • Heat the oven to 425 degrees. Line a sheet pan with parchment. Place diced squash on parchment, add 2 tablespoons of olive oil and salt to taste and toss together until squash is thoroughly coated with oil. Spread out in a single, even layer on the baking sheet. Place in oven and roast for 30 to 40 minutes, stirring every 10 minutes, until squash is nice and tender and the edges are lightly colored (some can be charred). Remove from heat.
  • Meanwhile, toss together kasha or freekeh, pecans, pomegranate seeds, and chopped fresh herbs.
  • In a small bowl or measuring cup whisk together vinegar, pomegranate molasses, allspice and salt to taste. Whisk in remaining 4 tablespoons olive oil and walnut oil. Taste and adjust seasoning. Add black pepper if desired.
  • Add squash to grain mixture. Add dressing, toss together and serve.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 17 grams, Carbohydrate 77 grams, Fat 20 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 485 milligrams, Sugar 7 grams

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!

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