This simple fall salad packs in the tastiest ingredients of the season and is drizzled with a creamy pomegranate balsamic vinaigrette!
When I originally posted this recipe a few years ago, I was in the midst of packing all my worldly possessions to move across the ocean to the tulip-man. Which, in addition to having to sell my beloved bright yellow Honda, meant I also had to clean out my kitchen.
In my freezer were my almond paste and innumerable blocks of tofu, relics of tofu week, hoping to one day make it back out of the freezer. In my pantry were the odds and ends from two years of living alone, the half full bags of rice and oils and vinegars and crusted bottles of honey.
So I began cooking with the intent on chipping away at the piles of dry goods in my pantry, which is how this fall salad came to be.
But the thing is, even without the gratification of clearing out your pantry, this salad is so tasty. It’s full of seasonal fall ingredients, like butternut squash and pomegranate arils, and is tied together with the most deliciously tart balsamic vinaigrette.
This makes the perfect healthy salad for those crisp fall weeknights (thought we usually enjoy it all through the winter)!
- ½ butternut squash
- 1 Tbsp olive oil 15 mL
- ¼ tsp salt
- ½ cup red or black rice 150 g
- 4 cups chopped leafy greens romaine, spinach, or kale
- ½ cup crumbled feta cheese 113 g
- 1 cup pomegranate seeds about 1 fruit
- ¼ cup olive oil 60 mL
- 2 Tbsp balsamic vinegar 30 mL
- 2 Tbsp pomegranate juice 30 mL
- 1 tsp maple syrup or honey 5 mL
- Pinch of salt and pepper
- Squash: Preheat oven to 400 degrees F (204 C). Peel, deseed, and cube butternut. Toss with olive oil and salt. Lay cubes on a parchment paper lined baking sheet and roast for about 20 minutes, until fork tender and edges are darkened.
- Rice: Meanwhile, cook rice according to the instructions on the package (about ½ rice with 1 cup water).
- Dressing: Combine all vinaigrette ingredients in a blender until smooth and creamy, about 30 seconds.
- Serve: Arrange all salad ingredients in individual serving bowls or simply toss together, then drizzle with vinaigrette (you may not need all of the dressing).
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