Roasted Butternut Squash Salad with Spiced Pecans, Feta Cheese, and Pomegranate Seeds
This is one of my favorite winter “salads”, although it is unlike what most people think of as a salad. First of all, the main component is not leafy greens, but large chunks of rustic roasted butternut squash. This provides a natural sweetness, which is complemented with sour pomegranate seeds, salty feta cheese, and spicy pecans. The only greens that come into play are as a light topping to add an herbaceous spicy element.
There is no dressing necessary- the natural flavors of the ingredients provide enough pop for the palate making not just an intensely colorful and beautiful dish, but a healthy one as well. – Brad Farmerie
1 butternut squash – peeled, seeded, and cut into finger sized “logs”
Extra virgin olive oil
2 teaspoons Aleppo chili flakes
– Preheat oven to 450F.
– Place the squash in a mixing bowl and drizzle with olive oil.
– Sprinkle with the chili flakes and a good amount of Maldon salt.
– Place on a parchment lined baking tray and place in the oven at 450 and roast until golden brown.
– Remove and leave at room temp until needed (or refrigerate if you are serving the next day).
2 cups arugula
Roasted butternut squash
1/3 cup feta cheese
¼ cup pomegranate seeds
1/3 cup spiced pecans
Spicy greens like Watercress, sorrel, arugula and chervil as needed
A drizzle of Extra Virgin Olive Oil
On a serving platter, arrange the roasted butternut squash to create size and shape.
Sprinkle with spiced pecans, crumbled feta cheese and pomegranate seeds.
Arrange some spicy greens on top and drizzle the platter with extra virgin olive oil.