Make-Ahead Roasted Squash, Fennel & Pomegranate Salad

Prep time: 20min
Total time: 45min
Serves: 12
1
butternut squash (about 2 lb/kg), peeled, chopped in 1/2-in. (1-cm) cubes
⅓ cup
olive oil, divided
75 mL
1 tsp
salt, divided
5 mL
½ tsp
pepper, divided
2 mL
2 tbsp
balsamic vinegar
30 mL
1 tbsp
finely chopped fennel fronds, dill or mint (optional)
15 mL
2 tsp
honey
10 mL
1 tsp
Dijon mustard
5 mL
1
clove garlic, minced
1
fennel bulb, cored and thinly sliced
2 cups
baby spinach
500 mL
¾ cup
pomegranate seeds
175 mL
⅓ cup
finely crumbled feta cheese (optional)
75 mL
Per serving (1/12 recipe):
calories
100
fat
6 g
saturated fat
1 g
carbs
12 g
sugar
4 g
protein
1 g
fibre
3 g
sodium
220 mg

Directions

  1. Preheat oven to 400ºF (200ºC). Toss squash with 2 tbsp (30 mL) olive oil, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper.

  2. Arrange in single layer on parchment paper-lined baking sheet. Roast 20 to 25 min. until tender. Cool completely.

  3. Meanwhile, in medium bowl, make dressing by whisking together remaining olive oil with balsamic vinegar, fennel fronds (if using), honey, mustard, garlic and remaining 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. (Make-Ahead: Roasted squash and dressing can be prepared ahead up to 2 days ahead; stored separately in refrigerator.)

  4. To serve, toss roasted squash, fennel bulb, spinach, pomegranate seeds and dressing to coat. Arrange on serving dish. Sprinkle with feta, if using.