Butternut Squash Salad With Pomegranates And Toasted Pumpkin Seeds

129 faves | 2 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)


The squash was time consuming and the salad was yummy without it. I will leave it out next time.
3338d7cd02f2   •  23 Nov   •  Report
yummm, must try
be2c23a56cb9   •  16 Nov   •  Report
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Ingredients for 6 servings

1/3 cup raw hulled pumpkin seeds (pepitas) or chopped pecans

¼ cup unrefined, cold-pressed extra-virgin olive oil + 1 teaspoon

1 3-pound butternut squash, peeled, seeded and cut into ¾ -inch dice

1 Tablespoon fresh thyme leaves or 2 teaspoons chopped fresh rosemary (I accidentally left it out in this picture.)

Sea salt and freshly ground black pepper

8 ounces mixed baby greens

½ cup fresh pomegranate seeds

2 Tablespoons fresh lemon juice

2 Tablespoons fresh pomegranate juice (or orange juice)

½ teaspoon sea salt

A few twists of freshly ground black pepper

2 teaspoons minced shallot

2 teaspoons maple syrup or raw honey

6-7 Tablespoons cup unrefined, cold-pressed extra-virgin olive oil

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