Butternut Squash and Pomegranate Salad
This is such a tasty and fresh salad – sweet honey roasted squash, spicy roasted pumpkin seeds, spinach and pomegranate seeds with a delicious dressing – and topped with vegan cheese.
Servings Prep Time
4people 15minutes
Cook Time
45 minutes
Servings Prep Time
4people 15minutes
Cook Time
45 minutes
Instructions
  1. Pre-heat oven to 180C
  2. In an ovenproof dish, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon of maple syrup, 1/2 tsp cinnamon, and then season. Cook in the oven for 25-30 minutes until cooked. Halfway through – stir.
  3. Line a separate baking sheet with parchment paper – – Mix together 1 tbsp olive oil, 1 tbsp maple syrup, 1/2 tsp cinnamon, the cayenne and seasoning. Place in oven for 8-10 minutes and watch closely so they do not burn.
  4. Meanwhile in a large bowl add the spinach . Add the pomegranate.
  5. To make the vinaigrette – Fry the onion lightly in a frying pan with some oil. Place the cooked onions in a bowl and add the remaining ingredients.
  6. Pour the dressing over the salad in the bowl and toss. Add the roasted squash and pumpkin seeds – top with the slices of vegan cheese and then serve,