Adding roasted squash to a salad with stunning red pomegranate seeds creates a distinctive dish that can be given to guests or as a weeknight dinner.
1 squash, either acorn butternut, delicata, or a mixture of the three (the delicata was the best of the 3 that I tried.)
1 cup pomegranate seeds
1 head of Romaine lettuce shredded
2 grains of mustard
2 tsp maple syrup
1/4 cup apple cider vinegar
How to prepare:
Preheat the oven to 400 degrees Fahrenheit. Wash and trim the ends of the squash. It does not require peeling. Cut in half and remove the seeds with a spoon into a sieve.
With the flat side facing down, slice the squash into 13-inch slices and arrange them on a baking sheet that has been lightly coated with cooking spray. Bake the squash for 20 minutes, then flip and bake for another 20 minutes, or until tender and gently browned.
In the interim, rinse the seeds under running water to remove the squash pulp. Place the damp seeds on a baking pan, salt lightly, and bake with the squash. Bake the seeds for 10 to 20 minutes, depending on their size. Smaller things will brown faster. Maintain vigilance so they do not overcook. My seeds did not become particularly brown, but they were incredibly delicious – crunchy and nearly popcorn-like in flavor.
If the cooked squash is particularly large, allow it to cool for a few minutes and then cut it into smaller pieces.
In a separate bowl, combine the apple cider vinegar, grainy mustard, and maple syrup to make the dressing. Half of the dressing is poured over the squash.
In a large dish, mix the lettuce with the remaining dressing.
Distribute the lettuce among four plates. Sprinkle the squash with pomegranate seeds and roasted squash seeds, then top with squash cubes.