Imagine a salad that's not just a side dish, but a culinary masterpiece that will make your taste buds dance with excitement! This Butternut Squash Pomegranate Roquefort Salad is the perfect symphony of sweet, tangy, and savory flavors that will transform your perception of what a salad can be. With golden-roasted butternut squash, jewel-like pomegranate seeds, and creamy Roquefort cheese, this recipe is about to become your new obsession – a true showstopper that's both elegant and incredibly delicious.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup pomegranate seeds
- 1/2 cup Roquefort cheese, crumbled
- 4 cups arugula
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Carefully peel the butternut squash using a sharp vegetable peeler. Cut the squash in half, remove the seeds, and cube the flesh into roughly 1-inch uniform pieces to ensure even roasting.
- Toss the cubed butternut squash with olive oil, salt, and freshly ground black pepper in a large mixing bowl. Ensure each piece is evenly coated with oil and seasoning.
- Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper caramelization and roasting.
- Roast the butternut squash in the preheated oven for 20-25 minutes, turning once halfway through cooking. The squash should be golden brown and tender when pierced with a fork.
- While the squash is roasting, wash and dry the arugula. Place the arugula in a large serving bowl, creating a fresh green base for the salad.
- Remove the roasted squash from the oven and let it cool for 5-10 minutes. This prevents wilting the arugula and allows the squash to develop a slightly crispy exterior.
- Gently place the warm roasted squash cubes over the arugula, creating an attractive arrangement.
- Sprinkle crumbled Roquefort cheese evenly over the salad, allowing it to slightly melt from the warmth of the squash.
- Scatter fresh pomegranate seeds generously across the salad, adding a burst of color and tangy sweetness.
- If desired, drizzle a light vinaigrette or additional olive oil over the salad just before serving to enhance the flavors.
- Serve immediately while the squash is still warm, ensuring a delightful contrast of temperatures and textures.
Tips
- Choose a butternut squash that feels heavy for its size, with smooth, unblemished skin for the best roasting results.
- Cut squash cubes as uniformly as possible to ensure even roasting and beautiful presentation.
- Don't overcrowd the baking sheet – give each squash cube breathing room to caramelize perfectly.
- Let the roasted squash cool slightly before adding to the salad to prevent wilting the arugula.
- For an extra flavor boost, toast some pine nuts or pumpkin seeds to sprinkle on top.
- If Roquefort is too strong, substitute with goat cheese or feta for a milder flavor profile.
- Fresh pomegranate seeds are crucial – they add a burst of color and tangy sweetness that elevates the entire dish.
- Serve immediately to enjoy the contrast between warm squash and crisp arugula.
Nutrition Facts
Calories: 183kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 4g
Cholesterol: mg
