sweet n’ savory butternut squash apple and pomegranate salad with pepita granola clusters
The colors should be enough to entice you to drop all your shit, run to the store, and grab everything you need for this Sweet n’ Savory Butternut Squash Apple and Pomegranate Salad.
If you’re colorblind, well, you’re fucked.
If you picture “salad” in your mind, you may immerse your imagination in the stereotypical house salad that contains maybe two tomatoes, an onion sliver, perhaps a few croutons made soggy by too much dressing. I think such deters many people from enjoying a true, hearty bowl of greens and produce. After all, a bland bowl of romaine isn’t quite as visually enticing as a burger dripping with juices and melted cheese, right?
I do not make boring salads. Ever. If I do, I eat them to use random shit in my fridge and usually pair the mix with a good bread or protein of some kind and don’t show them to the world. This salad? A meal in itself, or a very filling and beautiful side to a hearty main. All sorts of seasonal delights wrapped in arugula and spinach and drizzled in as much or as little Maple Pomegranate Vinaigrette as you please.
The granola, too, should not be overshadowed. Thick clusters, just sweet enough, well spiced, a pleasing alternative to shriveled up bread. I love me some big clumps of toasted oats and seeds, so I made sure to share my formula for doing so, if you please.
Gra-no Lame Crumbs Here
Pardon my terrible humor. I’m coming off a long shift and my brain isn’t working as I write this. Wit’s gone to sleep.
The most important thing to remember for clumpy granola is to not touch the oats and pepitas (in this case) at all while you bake. Shuffling and spreading the components around prevents them from sticking together. Instead, rotate the whole pan and leave the layer of toasting goodies alone.
For this granola, toss together pepitas and oats. Whisk up a blend of maple syrup, coconut oil, cinnamon, ginger, clove, and a touch of salt, then dump in the two components and toss around real good until everything is coated. Bake 25 minutes, rotating the pan halfway through and watching very closely in the second half to prevent burning. The oats turns slightly golden and the fragrance becomes very potent and drool-worthy.
Remove the pan from the oven and leave the granola alone while you prepare the rest of the salad. Put it out of sight. Just remember where so you don’t forget about it entirely.
The Butt(ernut) of the Joke
Next, crank that oven to 425. It’s squash time.
Butternut squashes are a bit tricky to peel and cut, so I recommend you buy one on the smaller side. Be sure you have a really sharp knife as well. If you don’t, get one. A good set of knives is imperative to kitchen enjoyment. And, you know, a pair of hands.
Slice the squash into two large pieces, where the neck rounds out into the larger butt area. Is that why it’s called a butternut squash, because of it’s huge rear end? Anyway…Run a vegetable peeler down the whole length of both until the tough skin is all removed. Slice each half in, well, half. Scoop out the guts and seeds, then set each big piece on the flat side and cut 1/2 inch half moons.
On a large baking sheet lined with parchment, toss the squash with a tablespoon of olive oil, some maple syrup, cinnamon, chili powder, fresh chopped sage, garlic powder, and some salt and pepper. Roast for about 25 minutes until soft. Check at 20 minutes for doneness.
You Won’t Vinai-grette This Dressing
Buy yourself a bottle of pomegranate juice and keep what’s left for a cocktail I have planned for next week. Wink. Winking’s weird, isn’t it? I’ll stop.
Mince a clove of garlic and shake in a jar along with olive oil, pomegranate juice, balsamic vinegar, maple syrup, and a pinch of salt. That’s all there is to it.
Now, the oven’s off and the salad’s ready to put together. Slice a large apple relatively thinly and nestle in a big bed of greens with the butternut squash pieces. Sprinkle with granola, pomegranate seeds, and shave some havarti overtop. Admire how pretty the dish looks. Set the dressing on the table and let everyone go to town on their own portions.
I’d imagine proper wine experts would suggest a rich red with this salad, but honestly? A crisp chardonnay feels right to me. I actually cooked with one tonight and it reminded me of sweet and tangy apples. Give it a try and let me know how it goes. Maybe my theory is totally wackadoodle or maybe there’s something to it.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Salads for your healthy side:
Greek Salmon and Kale Orzo Caesar Salad with Whipped Feta Dressing
Hot Honey Blackened Shrimp Caesar Salad
Winter Quinoa Salad with Honey Baked Figs and Sweet Apple Tahini Vinaigrette
Ingredients
- 1 small butternut squash
- 4 tbsp maple syrup
- 2 tsp fresh sage, chopped
- 1 tsp chili powder
- 1 tsp cinnamon
- 1/4 tsp garlic powder
- 1 cup old fashioned oats
- 1/4 cup pepitas
- 3 tbsp coconut oil, melted
- 1/4 tsp ginger
- 1/4 tsp clove
- 6 cups mixed greens (I chose arugula and chopped spinach)
- 1 large honeycrisp apple, cored and thinly sliced
- 1/4 cup pomegranate arils
- 1/4 cup shaved havarti cheese
pomegranate maple vinaigrette
- 1/3 cup extra virgin olive oil
- 1 clove garlic, minced
- 1/4 cup pomegranate juice
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
Instructions
- Preheat oven to 350 degrees. Line a small baking sheet and a large baking sheet with parchment.
- In a small bowl, whisk together the melted coconut oil, 2 tablespoons of maple syrup, 1/2 tsp cinnamon powder, ginger, clove, and a pinch of salt. Measure the oats and pepitas into the bowl and toss to thoroughly coat. Spread in an even layer on the small baking sheet. Bake 25 minutes, turning the pan halfway through. Watch very closely to prevent burning. Remove from the oven and let cool while you prepare the rest of the salad. Very important for creating those thick chunks!
- Increase oven to 425. To slice the butternut squash, I cut the thinner stem from the thicker base, then peel both with a vegetable peeler to remove the tough skin. Halve the two large pieces and scoop out the seeds and guts. Lay the flat ends against the counter, and slice half moons about 1/2 inch thick. They don't have to be perfect!
- Toss the squash with 1 tablespoon of olive oil, the remaining 2 tablespoons of maple syrup, remaining 1/2 tsp cinnamon powder, chili powder, garlic powder, and a pinch of salt and pepper. Roast for 25 minutes.
- Make the vinaigrette. In a jar, combine the oil, garlic clove, pomegranate juice, balsamic vinegar, maple syrup, and a pinch of salt. Shake vigorously until well combined.
- To assemble the salad: add greens to the bottom of a large bowl. Arrange apple slices and butternut squash slices on the bottom. Break the granola into large clusters and sprinkle overtop along with the pomegranate arils, and finish with shaved havarti cheese. Drizzle individual portions with dressing and serve the rest on the side.
