Butternut Squash Salad & Pomegranate Vinaigrette

Salad RECIPE Make this Recipe!

[{"selector":"#anim-1dd341ca-7415-4278-8d70-bbd9ac719132","keyframes":{"transform":["scale(1)","scale(1.06)","scale(0.994)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":500,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":3}] This Roasted Butternut Squash Salad is so full of color! The sweet and salty bites of butternut squash pair well with the juicy pomegranate arils, fresh greens, bold Roquefort cheese, and candied walnuts. Let’s get started! Make this Recipe!

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I’ve never thought to add roasted butternut squash to a green salad, but I loved it. Carrie’s original recipe didn’t include candied walnuts, but I couldn’t resist adding the delicious crunch to this butternut squash salad. Make this Recipe!

PREHEAT

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COMBINE

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BEAT & MIX

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Butternut Squash Salad & Pomegranate Vinaigrette

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PREHEAT

1. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper and set aside.

COMBINE

2. In a small bowl combine the sugar, cinnamon, and salt. Mix well and set aside.

BEAT & MIX

3. In a medium-sized bowl, beat the egg white and vanilla until it is foamy. Gently stir in the walnuts until coated. Stir in the spice mixture and gently mix until the nuts are evenly coated.

Read More:

How to Make Butternut Squash Salad with Pomegranate Vinaigrette

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