Name: Autumn Salad with Pomegranate Vinaigrette
Total time: PT2400.0S
Yield: 2
Ingredients: 1/3 cup Black Rice; 1/2 Winter Squash; 1 tablespoon Olive Oil; 1 pinch Salt; 4 cup Fresh Spinach; 4 ounce Feta Cheese; 1 cup Pomegranate Seeds; 1/4 cup Olive Oil; 2 tablespoon Balsamic Vinegar; 2 tablespoon Pomegranate Juice; 1 teaspoon Maple Syrup; to taste Salt; to taste Ground Black Pepper

Toss in an array of seasonal, colorful ingredients until an autumny pomegranate salad is born.

Oven

Intermediate

Quick

Autumn Salad with Pomegranate Vinaigrette

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Black Rice

Winter Squash

Olive Oil

tablespoon

Salt

pinch

Fresh Spinach

Feta Cheese

ounce

Pomegranate Seeds

Balsamic Vinegar

Pomegranate Juice

Maple Syrup

teaspoon

to taste

Ground Black Pepper

Preheat oven to 400 degrees F (200 degrees C).

Peel your {@0:} with a vegetable peeler, remove seeds, and cut into cubes. Toss with {@2:}, {@1:}.

Peel your Winter Squash (1/2 N/A) with a vegetable peeler, remove seeds, and cut into cubes. Toss with Salt (1 pinch), Olive Oil (1 tablespoon).

Peel your Winter Squash (1/2) with a vegetable peeler, remove seeds, and cut into cubes. Toss with Salt (1 pinch), Olive Oil (1 tablespoon).

Lay cubes onto a parchment paper lined baking sheet (or a roasting tray) and roast in preheated for about 30 minutes, until fork tender and edges are darkened.

Prepare the remaining salad ingredients: Wash and coarsely chop the {@0:}.

Prepare the remaining salad ingredients: Wash and coarsely chop the Fresh Spinach (4 cup).

Combine {@4:}, {@2:}, {@1:}, {@3:}, {@5:}, and {@0:} in a sealable bottle and shake. Shake again just before use.

Combine Olive Oil (1/4 cup), Balsamic Vinegar (2 tablespoon), Pomegranate Juice (2 tablespoon), Maple Syrup (1 teaspoon), Salt ( to taste), and Ground Black Pepper ( to taste) in a sealable bottle and shake. Shake again just before use.

Combine Olive Oil (1/4 cup), Balsamic Vinegar (2 tablespoon), Pomegranate Juice (2 tablespoon), Maple Syrup (1 teaspoon), Salt (to taste), and Ground Black Pepper (to taste) in a sealable bottle and shake. Shake again just before use.

Toss together squash, cooked {@2:}, spinach, {@1:} and {@0:} (or arrange all fancy-like into two salad bowls), and drizzle with the pomegranate vinaigrette. Serve and enjoy!

Toss together squash, cooked Black Rice (1/3 cup), spinach, Feta Cheese (4 ounce) [cubed] and Pomegranate Seeds (1 cup) (or arrange all fancy-like into two salad bowls), and drizzle with the pomegranate vinaigrette. Serve and enjoy!

Toss together squash, cooked Black Rice (1/3 cup), spinach, Feta Cheese (4 ounce) and Pomegranate Seeds (1 cup) (or arrange all fancy-like into two salad bowls), and drizzle with the pomegranate vinaigrette. Serve and enjoy!

Autumn Salad with Pomegranate Vinaigrette

4.0

40MINS

$3.05

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

Want to rate or review this recipe?