Butternut Squash & Pomegranate Salad
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Butternut Squash & Pomegranate Salad

If pomegranate seeds are unavailable, you may substitute dried cranberries, cherries, currants or raisins.

Yield: 4 servings

Preparation

Combine the orange juice and ginger in a small saucepan over medium-low heat. Cover and cook; stir occasionally for about 10 minutes. Remove from the heat and add the oil, honey, salt and cinnamon if using. Stir until well combined.

Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl and stir in pomegranate seeds. Add the warm dressing to the squash and toss to combine everything. Serve warm or at room temperature. (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.)

Ingredients

  • ¾ cup orange juice
  • 1 tablespoon minced ginger
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • ¼ teaspoon olive oil
  • 1 teaspoon cinnamon (optional)
  • 1 butternut squash (about 1 ½ pounds), peeled and seeded
  • 1 cup pomegranate seeds* (about 1 pomegranate)

*If pomegranate seeds are unavailable, you may substitute dried cranberries, cherries, currants or raisins.

Nutritional Data Per Serving

  • Calories: 239
  • Fat: 11 grams
  • Carbohydrates: 37 grams
  • Protein: 3 grams
  • Sodium: 154 milligrams
  • Fiber: 5 grams

Recipe adapted by Kip Hardy, Food & Nutrition Services, from Mark Bittman, The New York Times

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