I am such a sucker for sweet and salty. I have a wicked sweet tooth, but I also love salty snacks- so when they get together and create delicious, salty, sweet heaven, I am so in. This roasted butternut squash salad is salty and sweet and all things fall wrapped up in one delicious, healthy bundle. The sweetness comes from the roasted, caramelized butternut squash, the pomegranate juice and pips and just a hint of honey on the roasted seeds and chickpeas. The delicious salty goodness comes from the sprinkle of salt administered on the roasted chickpeas and squash seeds. Actually, I could eat the roasted chickpeas and seeds all by themselves. They are so good- crunchy and sweet and an excellent snack to munch on while you are prepping the rest of this salad. The dressing is sweet and tangy thanks to the vinegar and pomegranate juice and totally rocks with the sweet squash. So many different greens could work here- kale, arugula, spinach, a mixture of all of the above.
For me, the coolest thing about this salad is the dressing- it is not only a delicious compliment to the salad, it also has tons of cool health benefits. The fat in the olive oil helps your body absorb the vitamin A in the spinach and butternut squash, and the vinegar helps to keep your blood sugar levels from spiking. Studies show that eating 2 teaspoons of vinegar with a meal (i.e in a salad dressing!) helps keep blood sugar levels even after the meal. A totally functional and super tasty lunch!
- Dressing:
- ¼ cup Pomegranate Juice
- 2 Tbsp Balsamic Vinegar
- 3 Tbsp Olive oil
- 1 clove Garlic, minced or crushed
- 1 small Butternut Squash
- Pomegranate Seeds
- 1 cup Chickpeas, cooked
- 1 large bunch Spinach, washed and torn
- 2 Tbsp Honey
- 2 Tbsp Olive Oil
- ½ tsp Kosher or Sea Salt (the big, chunky kind of salt)
- Preheat oven to 350F.
- Cut Butternut squash in half, use a spoon to scoop out the seeds and the other... gunk in the center. Fill the cavity with a few large cuts of onion (you can use these in the final salad, or not. They just add a little burst of flavor to the squash and are totally optional). Place in a baking dish and bake until soft and the edges are starting to brown and caramelize, about 45 minutes. When squash is soft, remove from oven and allow it to cool.
- Meanwhile, sort the seeds from the...gunk. Toss the seeds with the chickpeas and 2 tablespoons olive oil. Place on a parchment lined baking tray and spread out as best as you can. Bake in the 350F oven for about 12 minutes, stirring occasionally.
- When everything is starting to crisp up, remove the seeds and chickpeas from the oven. Toss with the honey and return to the sheet pan, separating as best as you can. Sprinkle with sea salt. Bake for an additional 5-7 minutes. Remove from the oven and allow to cool, the seeds will firm up as they cool.
- In a small jar with a tight fitting lid, combine pomegranate juice, vinegar, minced garlic and 2 tablespoons olive oil. Shake like crazy to help emulsify the mixture. If you have leftover dressing, you can save it in the fridge for up to one week- when you need it, simply remove from the fridge, give it a shake and enjoy!
- When the squash is cool enough to handle remove the skin and cut the squash into a large dice.
- In a large bowl, layer spinach, butternut squash cubes and pomegranate pips. Add the baked seeds and chickpeas when you are ready to serve and top with pomegranate dressing.
