How To Make: Roasted Butternut Salad with Pomegranate and Date Dressing
Consider this flavoursome roasted butternut salad a must-try. It’s the kind of salad that will convert anyone to being a salad lover. It’s hearty enough to be a meal on its own, but also makes for an impressive side dish.
This crowd-pleasing salad packs a huge punch of warm, sweet and spicy flavours and textures: Soft and creamy spiced squash, almonds, feta cheese, pomegranate and date dressing. A mouthwatering combination!
The salad dressing is easy to make and ties the whole salad together. Just blend some apple cider vinegar with a date, cumin, olive oil, lemon juice, garlic and a pinch of ground cumin. The pomegranate pips add a splash of pink and a juicy burst of flavour while the tangy feta cheese balanced the sweetness of the butternut and date dressing.
First, pop the butternut chunks in the oven to roast until golden. Then, sprinkle the roasted butternut with warming spices like cumin, coriander, cinnamon and cayenne pepper when it comes steaming out of the oven.
Next, toss half of the roasted butternut chunks on a bed of crunchy salad leaves. Drizzle a generous amount of the tasty cider dressing over the salad followed by another layer of leafy greens and butternut chunks. Top the salad with the date dressing, pomegranate pips, almonds and feta cheese and serve with a smile!
Melissa Jacobs is a Catering Chef Specialist that learned to cook growing up in a large family and perfected her skills to make food for a large family of her own, weddings and all kinds of small to large events. Melissa Jacobs Muck Rack Profile, Melissa Jacobs on Flipboard