Roasted Butternut Squash Pomegranate Salad with Tahini Dressing
Servings 6 @ 3 ounces
Calories 159kcal
Ingredients
- 12 ounces butternut squash peeled, diced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon coarse sea salt
- ¼ teaspoon pepper
- 5 ounces romaine
- 2 tablespoons chopped raw pecans
- ⅓ cup pomegranate arils
Tahini Dressing
- 1 tablespoon tahini paste
- 2 tablespoon lemon juice
- 2 tablespoon extra virgin olive oil
Instructions
- Preheat oven to 425 degrees F.
- Place the butternut squash on a rimmed baking pan and toss with oil. Stir to coat well.
- Sprinkle with cinnamon, salt and pepper.
- Bake for 15 minutes then toss.
- Return to oven to finish baking another 10 minutes or until fork tender.
- Allow to cool.
- Place lettuce in a serving bowl. Add pecans and pomegranates.
- Pour in cooled butternut squash.
- Whisk dressing ingredients together in a small bowl and toss over salad.
- Taste and adjust salt and pepper as needed.
- Enjoy immediately or refrigerate.
Notes
Net Carbs: 8g
Nutrition
Serving: 3ounces | Calories: 159kcal | Carbohydrates: 10g | Protein: 1g | Fat: 13g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 304mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8085IU | Vitamin C: 15.7mg | Calcium: 41mg | Iron: 0.8mg