Butternut Squash with Eggplant-Pomegranate Sauce
This salad is a celebration of fall vegetables. Roasting the butternut squash and eggplant reveals ambrosial flavors that are enhanced by fresh, leafy romaine and tangy pomegranate. Serve this as a hearty side salad or a vegetarian main.
Ingredients
- 1 medium butternut squash
- Nonstick olive oil spray
- Coarse salt, to taste
- 1 pkg. (9 oz.) DOLE® Leafy Romaine
- 3 tablespoons pomegranate seeds
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds, roasted
- 3 tablespoons sliced almonds, toasted
- Eggplant-pomegranate sauce (see recipe below)
Directions
- Preheat oven to 425°F.
- Peel skin off butternut squash, cut in half lengthwise and scoop out the seeds. Cut squash halves into thick wedges, about 1-1/2 inches. Arrange on baking sheet; spritz with olive oil spray and sprinkle with coarse salt. Bake 25 minutes or until soft yet not mushy. Cool slightly.
- Toss butternut squash with DOLE Leafy Romaine salad blend and arrange on a platter. Sprinkle with pomegranate seeds, pumpkin seeds, sunflower seeds and almonds. Spoon eggplant-pomegranate sauce over salad. Serve immediately.
Eggplant-Pomegranate Sauce: Roast eggplant in 425°F oven for 25 minutes or until it collapses. Scoop out flesh and mix with 1/2 cup chopped cilantro, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon grated lemon peel, 1 teaspoon pomegranate syrup and 1 teaspoon chopped garlic. Season to taste with salt and pepper.
Tips & tricks
Make plenty of the eggplant-pomegranate sauce. It also makes a delicious and flavorful dip. Serve with chips, vegetables or pita.