Roasted Butternut Squash, Pomegranate & Rocket Salad

"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

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

Method

  1. Preheat oven to 200°C (fan 180°C). Toss the butternut squash with olive oil and roast for 25–30 minutes, or until golden and caramelised.
  2. In a mixing bowl, whisk together the balsamic vinegar, olive oil and maple syrup to make the dressing.
  3. Toss the rocket with the dressing, then add the warm roasted squash, pomegranate seeds and pumpkin seeds.
  4. Top with crumbled goat’s cheese if using, and serve immediately.

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