Recipe: Fall Pomegranate and Butternut Squash Salad

Enjoy the flavors of fall with this colorful salad packed with important vitamins, minerals, and antioxidants that help support your immune system.

Courtesy of registered dietitian Ginger Cochran, MS, RDN, CDCES, EP.

Makes 4 servings

Ingredients

Salad:

• 2 cups butternut squash, peeled and cubed
• 5 – 6 cups mixed leafy greens
• 1 tablespoon olive oil
• ½ cup pomegranate arils
• ½ cup pumpkin seeds
• ⅓ cup crumbled goat cheese
• Salt and pepper to taste

Lemon olive oil dressing:

• 3 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Directions

1. Preheat the oven to 400 F.
2. Toss the butternut squash with 1 tablespoon of olive oil and season with salt and pepper. Roast for 25 to 30 minutes, or until tender and lightly browned.
3. To prepare the dressing, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.
4. Add mixed leafy greens to a large bowl. Top with roasted squash, pomegranate arils, pumpkin seeds, and goat cheese.
5. Drizzle with the lemon olive oil dressing just before serving.

Nutrition (per serving)

Calories: 304 cal
Total fat: 20 grams
Protein: 13 grams
Dietary fiber: 4 grams
Sodium: 209 milligrams
Carbohydrates: 22 grams
Cholesterol: 19 milligrams
Calcium: 207 milligrams
Potassium: 717 milligrams