Who always forgets until the very last minute that they didn't "plan" a big, beautiful salad as a part of their holiday menu? As in always. Every year. MmmHmm. This girl does.
One more...
Who puts a big, beautiful salad bathed in TURMERIC into one of their favorite, white-washed wooden bowls and turns it neon yellow? Still. This. Girl.
{Sigh}
So, how 'bout you? Do you make sure that there is at least one salad on your holiday table amidst the platters of meat and rich sides and baskets of bread?
Butternut Squash, Yellow Raisin, & Pine Nut Salad w/ Pomegranate
by
Prep Time: 5 minutes
Cook Time: 20-35 minutes
Keywords: roast entree salad side vegan vegetarian squash pomegranate pine nuts Thanksgiving Christmas fall winter
Ingredients (serves 4-6)
- 1 smallish butternut squash (1½-2 lbs.)
- 1 tsp. coarse sea salt or kosher salt
- 1 tsp. ground turmeric
- 1 tsp. ginger
- 4 Tbs. olive oil, divided
- ⅓ c. golden raisins
- ¼ c. just boiled water
- 1 tsp. sherry vinegar
- 4 oz. (~3 c.) arugula and/or other mixed salad greens
- ⅓ c. pine nuts, toasted
- 2 Tbs. pomegranate arils
Instructions
Preheat oven to 400° F. Line a baking sheet with foil.
Cut a small slice from the top and bottom of the butternut squash. Cut it half lengthwise and scoop out the seeds. Slice into ½" thick slices. Depending on the size of the squash, cut each slice in half, thirds or quarters - just keep the chunks substantial.
Place the squash pieces into a bowl with the salt, turmeric, ginger, and 2 tablespoons of the olive oil. Toss them all around until the squash is well coated. Tip them out onto the prepared baking sheet. KEEP THE BOWL. Bake for 20-35 minutes or until cooked through and just colored. Test it after about 20 minutes by piercing a chunk with the tip of a small, sharp knife. Cool slightly.
Add the golden raisins to the oil and spice-shmeared bowl. Pour the just-boiled water over then and swish everything around to get all of the spices from the side of the bowl into the water. Let sit until cool. Whisk in the sherry vinegar and the 2 remaining tablespoons of olive oil.
Arrange half of the salad leaves on a large platter and then arrange the butternut squash pieces over them. Scatter with the remaining salad leaves and then sprinkle the pine nuts and pomegranate arils over everything.
Drizzle the raisin-studded dressing over the whole shebang and toss very gently. Serve!
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