This healthy, fall and Winter salad is loaded with roasted butternut squash, pomegranate and arugula and topped with some pan-fried halloumi.
I love salads as much as the next girl, but a puny salad with no toppings is not going to do it for me! I like my greens sprinkled with a delicious variety of toppings! I’ve been known to bury my greens under a mountain of seeds, fruit, cheese or other proteins. And I make no apologies for it!
Salads are fun and can be so versatile. I can never get bored because there are so many ways to top salad greens and transform it into something completely new. The possibilities are endless!
We eat salads on the regular here. My husband and I each have our favourites though which make appearances more frequently than others. The hubby is Caesar salad obsessed and so I have found a way to make a healthier version for us to eat more often. See my post for Kale Caesar Salad with Roasted Delicata Squash for an example.
This brings me to my next point. Squash. I’m obsessed. I could eat it everyday. As soon as fall hits and right through winter, I am consuming so much squash its a wonder I haven’t turned orange yet.
Its not surprising then that I have combined my two loves in this delicious Fall salad. Why choose between salad and squash if you can have both?! It would be silly. Today’s post is my latest salad obsession. Roasted Butternut Squash, Pomegranate and Arugula Salad. So many delicious flavours in one bowl of happiness. Yes, please.
Roasted Butternut Squash, Pomegranate and Arugula Salad
For the salad:
- 1 butternut squash
- 3 tablespoons olive oil
- salt and pepper
- 4 cups arugula
- 1 pomegranate arils removed
- 1/3 cup pumpkin seeds
- 1/3 cup haloumi sliced and pan fried (optional)
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons lime juice
- salt and pepper
- Preheat oven to 400F.
- Peel and chop the butternut squash into 1 inch cubes. Place onto a baking sheet and drizzle with the olive oil. Season with salt and pepper and roast in the oven for approximately 35 minutes or until the squash is fork tender. Be sure to check on the squash after 20 minutes of cooking and flip the cubes. Remove from oven and let cool.
- Place all the dressing ingredients in a jar with a secure lid and shake to combine.
- Place arugula in a salad bowl and toss with as much dressing as desired. Top with the squash, pomegranate arils, pumpkin seeds, and haloumi (if using). Serve.