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Roasted Butternut Salad with Pomegranates and Creamy Curry Dressing | Get Inspired Everyday!

Roasted Butternut Salad with Pomegranates and Creamy Curry Dressing


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5 from 8 reviews

Description

This salad is loaded with flavor from the roasted butternut and bright pop of the pomegranate aril, and it’s all topped with a creamy curry dressing that brings all the flavors together.


Ingredients

Scale

Salad Ingredients:

2 cups 1/2″ diced red onion, 9 ounces

4 cups 1/2″ diced butternut squash, about 1 1/2 pounds

1 Tablespoon olive oil

8 cups mixed baby greens, or baby spinach

1 Honeycrisp apple, finely diced, 8 ounces

1 cup pomegranate arils

Candied Pumpkin Seeds:

1 cup raw pumpkin seeds

1/2 Teaspoon sea salt

1 Teaspoon curry powder, see notes

2 Teaspoons maple syrup

Creamy Curry Dressing:

1 clove garlic, minced

1 Tablespoon maple syrup

1/4 cup freshly squeezed lemon juice

1/2 Teaspoon sea salt, or to taste

1/2 Teaspoon freshly ground black pepper

1 Tablespoon curry powder, see notes

1/2 Teaspoon ground cumin

1 farm fresh egg, or substitute 1-2 Tablespoons good quality mayonnaise

1/2 cup olive oil


Instructions

Preheat the oven to 450ºF and line a baking sheet with parchment paper. Evenly spread the onion and butternut over the lined baking sheet. Drizzle with the olive oil, and sprinkle with a pinch of sea salt. Stir the veggies to coat, and place them into the oven to roast until golden brown and soft, about 30 minutes. Stir the veggies 2-3 times throughout the baking time to keep the edges from over browning.

While the veggies roast, assemble the rest of the salad ingredients in a large serving bowl.

For the candied pumpkin seeds, lightly toast them in a cast iron pan over medium heat until they smell fragrant and start to brown, about 5 minutes. Shake the pan as they toast to keep the seeds turning and evenly toasting. Then add the sea salt, curry powder, and maple syrup to the pan. Immediately remove the pan from the heat, stirring the pumpkin seeds to evenly coat them. Then remove the pumpkin seeds from the pan to cool on a small sheet of parchment paper. If you leave them in the pan, they will stick.

For the dressing, add all the ingredients to a blender, except the olive oil. Secure the lid, and blend starting on low to combine. Then with the blender running, slowly drizzle in the olive oil increasing the speed to medium as you add the oil. When all the oil has been added, keep the blender running for a few more seconds to make sure the dressing is completely emulsified.

When the veggies are done roasting, you can serve them hot tossed into the salad which is nice on colder days, but the leftovers don’t keep well. Or you can wait 20-30 minutes for them to cool before adding them to the salad.

Serve the salad with the dressing.

Notes

All curry powders vary with how spicy they are, so taste yours before you decide how much to add. I have a very mild curry powder I like to use that’s sold in the bulk section at Natural Grocers.

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Salad
  • Method: Roasting
  • Cuisine: American