Roasted Butternut Squash, Pomegranate & Rocket Salad

Name: Roasted Butternut Squash, Pomegranate & Rocket Salad
Total time: 45 min
Yield: 2
Ingredients: Ingredients (serves 2):; 300g butternut squash, peeled and cubed; 1 tbsp olive oil (for roasting); 60g rocket; 30g pomegranate seeds; 20g pumpkin seeds, toasted; 50g goat’s cheese, crumbled (optional); Dressing:; 1 tbsp balsamic vinegar; 1 tbsp extra virgin olive oil; 1 tsp maple syrup

"Butternut squash and goat’s cheese are the perfect pairing. Earthy and moreish, this cosy salad provides an excellent source of beta-carotene from the squash, which supports vision, skin health and immunity, while the olive oil contains healthy fats to aid absorption of this fat-soluble vitamin. An abundance of fibre supports gut health and satiety, while the pomegranate seeds provide antioxidant polyphenols and support a healthy microbiome. Pumpkin seeds provide zinc, which has antiviral effects to support the immune system," says nutritional therapist Alexa Mullane.

By Grounded

Serves 245 mins

Roasted Butternut Squash, Pomegranate & Rocket Salad

Curated Lifestyle/Unsplash

Vegetarian
Gluten-Free
High-Fibre
Vegan

Ingredients

Tick off as you go

Method

4 steps

Step 1: Preheat oven to 200°C (fan 180°C). Toss the butternut squash with olive oil and roast for , or until golden and caramelised.
Step 2: In a mixing bowl, whisk together the balsamic vinegar, olive oil and maple syrup to make the dressing.
Step 3: Toss the rocket with the dressing, then add the warm roasted squash, pomegranate seeds and pumpkin seeds.
Step 4: Top with crumbled goat’s cheese if using, and serve immediately.