Butternut squash, feta, pomegranate salad
Butternut squash, feta, pomegranate salad

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, butternut squash, feta, pomegranate salad. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Butternut squash, feta, pomegranate salad is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Butternut squash, feta, pomegranate salad is something that I’ve loved my entire life. They’re nice and they look wonderful.

Butternut Squash Spinach Salad - the perfect fall salad for holidays and parties. Allow the squash to cool, then transfer to a serving bowl. Crumble over the feta cheese and mix gently with the rocket and pomegranate seeds before serving.

To get started with this recipe, we have to prepare a few ingredients. You can cook butternut squash, feta, pomegranate salad using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Butternut squash, feta, pomegranate salad:
  1. Make ready 300 g couscous
  2. Get Half a butternut squash
  3. Prepare 1 tspn paprika
  4. Prepare 1 tspn cumin
  5. Take 425 ml vegetable stock
  6. Prepare 100 g feta cheese
  7. Make ready Lots of chopped coriander
  8. Prepare Salt and pepper
  9. Take Olive oil
  10. Prepare Seeds from 1 pomegranate
  11. Take Juice of 1 lemon and 1 lime
  12. Get Half a chopped onion

Warm Butternut Squash and Baby Arugula Salad with Pomegranate Seeds - Squash in a solar cooker is some of the best squash ever. This is great as a side or a. Salty feta combines brilliantly with bitter leaves and fresh, slighly sour, pomegranate. Cut the pomegranate in half and pop the seeds out into a bowl by bashing the skin with a spoon.

Steps to make Butternut squash, feta, pomegranate salad:
  1. Preheat oven to 180 degrees
  2. Peel, cut and deseed the butternut squash and cut into large cubes
  3. Place butternut squash cubes into roasting dish and sprinkle with oil, cumin, paprika and mix well. Roast in the oven for 30 minutes
  4. Prepare the vegetable stock and pour over the couscous. Cover with a plate to let the steam cook the couscous
  5. Mix the lemon and lime juice, feta cheese, pomegranate seeds, chopped onion and coriander in with the couscous

Roasted Butternut Squash, Cranberry and Spinach Salad with a Cran-Cabernet DressingTaste And See. Butternut Squash, Pomegranate and Goat Cheese Spinach Salad with Red Wine VinaigretteCooking Classy. This easy butternut squash salad is hearty enough to enjoy for dinner, but also makes a great real food lunch leftover! I've got the perfect butternut squash salad for you today to help balance out all the holiday food that's coming up! This recipe would be a great way to start out Thanksgiving dinner.

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