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Warm Butternut Squash Salad with Pomegranate Seeds and Pistachios

Course: Salad
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 259kcal
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Ingredients

  • 1 butternut squash cubed
  • 2 red onions chopped in chunks
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon ground black pepper
  • 3 cups arugula
  • ¼ cup pomegranate seeds
  • ¼ cup shelled pistachios
  • Parsley for garnish

Instructions

  • Preheat the oven to 400°F.
  • On a lined baking sheet place butternut squash and red onion. Drizzle with olive oil and toss with salt, garlic powder, cumin, and black pepper. Roast in the oven for 40-45 minutes, until lightly golden brown.
  • When ready to serve, place arugula in a bowl or on a platter, top with squash and onions and top with pomegranate seeds and pistachios. Garnish with fresh parsley.

Nutrition

Calories: 259kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 597mg | Potassium: 916mg | Fiber: 6g | Sugar: 9g | Vitamin A: 20325IU | Vitamin C: 47mg | Calcium: 140mg | Iron: 2mg