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October 29, 2009

Roasted Butternut Squash, Pomegranate, and Roquefort Salad

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Recipes made on a whim like this roasted butternut squash, pomegranate, and Roquefort salad are such fun, especially when friends and family pitch in.

Yesterday I was at the grocery store with my girls and my oldest saw the butternut squash and asked, “Please, Mom, please! Can we get one and roast it?” Well, how do you say no to a request like that, especially when she’s requesting a vegetable? I looked at her and said, “OK, but how can we make it different this time? I don’t want to just roast it.” She saw a pomegranate picked it up and said, “How about a salad?” So technically, my daughter came up with this recipe, well, minus the Roquefort…that was my idea.

 
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Roasted Butternut Squash, Pomegranate, and Roquefort Salad

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When buying Roquefort (or any cheese), look for one that isn’t pasteurized. This way the the healthy bacteria (pro-biotics) will still be intact which helps support your immune system and digestive tract.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Category: Salad
  • Diet: Gluten Free

Ingredients

Units
  • 2 cups butternut squash, cut into bite-size pieces
  • 1 tablespoon coconut oil
  • 1 tablespoon organic whole cane sugar or sucanat
  • sea salt
  • 5 ounces mixed baby greens
  • 1/4 cup pomegranate seeds
  • 2 tablespoons Roquefort, crumbled

Dressing:

  • 1 teaspoon pomegranate juice
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons maple syrup

Instructions

  1. Preheat oven to 400 degrees. Toss squash with coconut oil, rapadura, and then season with sea salt. Spread in an even layer on a baking dish and cover with foil. Roast for 15 minutes and then remove foil. Roast for another 20 minutes until edges are golden brown. Remove from oven and set aside to cool.
  2. In a large bowl combine greens, pomegranate seeds, Roquefort and cooled squash. In a small bowl whisk together pomegranate juice, vinegar, olive oil and maple syrup. Drizzle dressing over salad and toss.

Nutrition

  • Serving Size: Serves 4

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Filed Under: Egg-Free, Egg-Free, Grain-Free, Gluten Free Recipes, Grain Free Recipes, Nut-free, Sides and Salads, Uncategorized | 7 Comments

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7 Comments

  1. Sarah

    October 29, 2009 at 11:06 pm

    This sounds great! Going to file it away until we have some home grown butternut squash again. Recently discovered your blog and LOVE it.
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  2. Emily

    October 29, 2009 at 11:04 pm

    Carrie,was wondering if you have any ideas for sack lunches for the kids. With the peanut allergy we're running out of options. We've already done ham sandwiches, turkey sandwiches, hummus and crackers with cheese, cashew butter sandwiches and it's only November!
    to Emily" aria-label="Reply to this comment to Emily">Reply to this comment
  3. Melissa aka Equidae

    October 30, 2009 at 11:44 am

    now that sounds delicious :) thanks for the tip. Passed from SITS
    to Melissa aka Equidae" aria-label="Reply to this comment to Melissa aka Equidae">Reply to this comment
  4. Deliciously Organic

    October 30, 2009 at 3:32 pm

    Hi Emily, My kids usually take yogert with frozen berries and honey (they are thawed but still cold at lunch time), lots of cut up veggies with homemade ranch dip. THey also like wraps..my youngest loves them with olives, roasted bell pepper and cheese. I will also make quesadillas and cut them into triangles for them.I hope that helps! Carrie
    to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  5. Suzi

    October 31, 2009 at 10:00 pm

    This recipe sounds great, but just one question. It calls for 1 tbsp of rapadura but then the recipe never uses it?
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  6. Deliciously Organic

    November 1, 2009 at 12:08 pm

    Hey Suzi, Thanks for catching that! I changed the instructions. The rapadura is sprinkled over the squash.
    to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  7. geomineral.ru

    June 12, 2017 at 10:41 am

    This is such a gorgeous salad, Lori! I love the kale and butternut squash combo! This is the perfect fall salad!
    to geomineral.ru" aria-label="Reply to this comment to geomineral.ru">Reply to this comment

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Hi, I’m Carrie Korem, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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