Butternut Squash & Spinach Salad with Pecans, Cranberries, Pomegranate
2
人做过这道菜
对自己好一点总没错
用料
| 奶油南瓜去皮去籽 | 1lb |
| 橄榄油 | 1tbsp |
| 盐 | 适量 |
| 沙拉酱部分 | |
| 橄榄油 | 1/3cup |
| 柠檬汁 | 2tbsp |
| 蜂蜜 | 3tbsp |
| 罂粟籽 | 1tbsp |
| 第戎芥末 | 1tbsp |
| 盐 | 适量 |
| 黑胡椒 | 适量 |
| 沙拉部分 | |
| 嫩菠菜叶 | 10oz |
| 山核桃 | 1cup |
| 石榴籽 | 1/2cup |
Butternut Squash & Spinach Salad with Pecans, Cranberries, Pomegranate的做法
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Roasted butternut squash:
Preheat oven to 400 F. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, a pinch of salt, and toss to mix.
Place butternut squash in a single layer on the foil-lined baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Dressing:
Combine all dressing ingredients in a medium bowl and whisk to combine.
Salad assembly:
In a large bowl, combine roasted butternut squash, spinach leaves (chop them up a little), 2/3 cup of pecans, 1/2 cup cranberries, and 1/4 cup pomegranate seeds. Add the salad dressing and gently toss. Top with the remaining 1/3 cup pecans and 1/4 cup pomegranate seeds.
