- Prep Time
- 20 mins
- Total Time
- 45 mins
- Serves
- 12
Ingredients
- 1
- butternut squash (about 2 lb/kg), peeled, chopped in 1/2-in. (1-cm) cubes
- ⅓ cup
- olive oil, divided
- 75 mL
- 1 tsp
- salt, divided
- 5 mL
- ½ tsp
- pepper, divided
- 2 mL
- 2 tbsp
- balsamic vinegar
- 30 mL
- 1 tbsp
- finely chopped fennel fronds, dill or mint (optional)
- 15 mL
- 2 tsp
- honey
- 10 mL
- 1 tsp
- Dijon mustard
- 5 mL
- 1
- clove garlic, minced
- 1
- fennel bulb, cored and thinly sliced
- 2 cups
- baby spinach
- 500 mL
- ¾ cup
- pomegranate seeds
- 175 mL
- ⅓ cup
- finely crumbled feta cheese (optional)
- 75 mL
Directions
Step 1
Preheat oven to 400ºF (200ºC). Toss squash with 2 tbsp (30 mL) olive oil, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper.
Step 2
Arrange in single layer on parchment paper-lined baking sheet. Roast 20 to 25 min. until tender. Cool completely.
Step 3
Meanwhile, in medium bowl, make dressing by whisking together remaining olive oil with balsamic vinegar, fennel fronds (if using), honey, mustard, garlic and remaining 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. (Make-Ahead: Roasted squash and dressing can be prepared ahead up to 2 days ahead; stored separately in refrigerator.)
Step 4
To serve, toss roasted squash, fennel bulb, spinach, pomegranate seeds and dressing to coat. Arrange on serving dish. Sprinkle with feta, if using.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/12 recipe):
- Calories:
- 100
- Fat:
- 6 g
- Saturated Fat:
- 1 g
- Carbs:
- 12 g
- Fibre:
- 3 g
- Sugar:
- 4 g
- Protein:
- 1 g
- Sodium:
- 220 mg
