Everyone needs their greens, even in winter. I know I surely do, but I definitely eat less of them and try to stay away from vegetables that are not in season during the winter. Roasted butternut squash takes very little time and has become my new favorite things. Just peel and cut into cubes, toss with a little olive oil, and pop in the oven for 35-40 mins at 375 degrees, stirring occasionally. Lately I have been enjoying butternut squash even more than my beloved sweet potatoes. Butternut squash is high in fiber and beta-carotenoid which is shown to protect against heart disease as well as help prevent against some cancers. It is rich in potassium, folic acid, vitamin A, and magnesium.
And then my favorite fruit of all time..the pomegranate. Mix the two together and you get a delicious combination.
- For the salad:
- mixed greens, spinach, or arugula
- ½ cup roasted butternut squash, directions above
- ¼ cup pomegranate seeds
- 2 Tablespoons finely chopped red onion
- ¼ cup toasted pecans
- For the dressing:
- 1 teaspoon whole grain mustard
- 2 teaspoons balsamic vinigrette
- 2 teaspoons olive oil
- ½ teaspoon toasted sesame oil
- 1 teaspoon tahini
- 1 teaspoon lemon juice
- salt and pepper to taste
- Place all salad ingredients into a bowl. Whisk together dressing in a small bowl and pour over salad. Serve with a piece of bread or soup.
Off to watch the opening ceremonies of the olympics. Have a nice weekend! Feel free to leave comments below.