I find myself staring aimlessly into my fridge all the time, hoping a gourmet meal will materialize from thin air. I will walk up, open it, look for 30 seconds, walk away, walk back a minute later, and repeat. Five times. It could be considered a problem—most likely a nervous tick, but definitely a food obsession disorder of some sort.
Fortunately for my appetite (and sanity), the universe felt like sharing its good juju with me today because this roasted butternut squash salad with maple vinaigrette basically appeared out of nowhere. I saw the butternut squash, the lettuce, and pomegranate and had one of my finest eureka moments to date. BUTTERNUT SQUASH SALAD!
I’ve seen fellow food lovers lamenting the end of fig season, which is definitely something to be bummed about, but pomegranate season is officially upon us! Besides pumpkin and apples, pomegranates make the fall and winter season food world go round. And dagnabbit, they are pretty! Yes, they could very well be considered the Rubik’s cube of fruits when it comes to learning how to cut them, but once it is mastered it is the easiest thing in the world. And don’t even get me started on that beautiful, juicy flavor, served up with a little crunch. Ah! Make sure you should add pomegranate seeds to every fall and winter salad you make, alright?
Roasted Butternut Squash Salad with Maple Vinaigrette is a perfect warm blend
Pair it with some butternut squash roasted in nutmeg and a maple vinaigrette dressing and you have yourself a world-class salad. I was exceptionally impressed with this creation, and it’s here to stay. It might even be making its world-class debut on Thanksgiving. It is elegance and refinement on a platter. Basically what I am saying is you butternut miss out on this roasted butternut squash salad. It’s too good (and easy and healthy AND vegan) to pass up. Grab the recipe below and enjoy!
Roasted Butternut Squash Salad With Maple Vinaigrette
- Heat olive oil on medium heat in a small frying pan and add one cup of peeled and cubed butternut squash. Mix in the nutmeg and garlic, and let cook for about 10 minutes, or until soft. Set aside and let cool for a couple of minutes.
- While butternut squash cools, assemble the greens, pomegranate seeds and sunflower seeds. Mix together the olive oil, maple syrup, and balsamic vinegar in a small bowl. Add in the butternut squash to the salad, and drizzle 1 tablespoon of the maple vinaigrette. Enjoy!