Roasted butternut and pomegranate salad

A delicious Winter salad, perfect for your Christmas menu this year

Packed with nutrients and full of flavour, this dish is sure to impress your guests; the sweetness of the caramelized butternut and onion marries perfectly with the tangy crunchiness of the pomegranate and green leaves.

I did leave the peel of the squash on during roasting for added flavour, plus it is so much easier to remove when cooked. Make sure to buy organic!

Ingredients

One butternut squash, washed, deseeded and cut into 1/2 inch slices

1 onion, peeled and cut in chunks

1 tbsp good quality extra virgin olive oil

½ tsp paprika

½ tsp red chili

A couple of drops of organic Canadian maple syrup or good quality organic honey

Rocket salad

Seeds of one pomegranate

1 tbsp pumpkin seeds

1 tbsp linseeds or/and sesame seeds

Dressing

2 tbsps good quality extra virgin olive oil

Juice of a small lime

½ tbsp ground flax seeds

½ tsp good quality sea salt

¼ tsp freshly ground black pepper

How to

Preheat oven to 180 degrees electric fan

In an oven dish, gently toss the butternut squash and onion with the extra virgin olive oil, maple syrup, chili and paprika. Roast for 35-40 minutes until the squash has soften with golden edges. Set aside.

Mix together all the dressing ingredients and set aside.

Wash the rocket leaves and arrange them on a serving plate. Place the roasted butternut on top, add the pomegranate, pumpkin and linseeds, pour the dressing over and voila, ready!

Serve warm and enjoy 🙂