15 minutes
Free of: gluten, dairy, corn, soy, eggs
45 minutes
3-4 servings
Salad:
1 6oz bag spinach
3 cups butternut squash, peeled and medium dice
1 Tbsp grape seed oil
2 cups pomegranate arils
1 cup raw & shelled pumpkin seeds, toasted
1 Tbsp Wildtree Ethiopian Spice Blend (optional, but highly recommended!)
OR use this seasoning blend:
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp cinnamon
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion
Pomegranate Vinaigrette:
1 Tbsp minced shallot
1 Tbsp pomegranate molasses (see note)
1 Tbsp balsamic vinegar
2 tsp fresh lemon juice
2 tsp chopped fresh thyme
1/4 cup extra-virgin olive oil
2 tsp water
salt and pepper to taste
*Note - To make your own, simmer 4 cups pomegranate juice, uncovered, in a medium nonreactive saucepan over medium heat until thick enough to coat the back of a spoon, 45-50 minutes. (Don't let syrup reduce too much or it will darken and become very sticky.) Makes about 1/2 cup.
Preheat oven to 375 degrees F.
To prepare vinaigrette: Mix shallot, pomegranate molasses, vinegar, lemon juice, and thyme in a small bowl. Whisk in 1/4 cup oil, then water. Season with salt and pepper, to taste.
To prepare the butternut squash: Place squash in large bowl, drizzle with grape seed oil and Wildtree Ethiopian Spice Blend, and toss to coat. Line baking sheet, and spread squash in a single layer. Roast, stirring once or twice, until fork tender, about 15-20 minutes. Let cool.
To prepare the toasted pumpkin seeds: Place raw pumpkin seeds in a medium saute pan and roast on stove over very low heat for about 10 minutes. Let cool.
To prepare the salad: Place spinach, pomegranate arils, toasted pumpkin seeds, and butternut squash in large bowl and toss with pomegranate vinaigrette to serve.