sweet n' savory butternut squash apple and pomegranate salad with pepita granola clusters_______________________________Would it be awkward to say I'd marry this granola? Totally would. No shame. Autumn in a bowl with a delectable pomegranate vinaigrette to spoon overtop.
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.