AUTUMN SQUASH SALAD

It is officially fall! And while vitamin-rich
squashes are showing up in the markets, it doesn’t quite feel like autumn outside. Global warming is messing with my seasonal eating! (Along with other more significant issues, of course.) Since it feels like Summer one day and Fall the next, it seems like the perfect time for an Autumn Squash Salad. It pairs hearty sweet squash with tart pomegranate, all the while keeping some coolness from the salad greens.

Butternut squash is most known for being incredibly rich in Vitamin A (as beta-carotene) and a great source of Vitamin C, potassium and fiber. It is also a good source of folate, manganese and omega 3 fatty acids.  What you might not know is that it has very powerful antioxidant and anti-inflammatory properties. Studies are showing that the phytonutrients it contains may have anti-cancer type effects. Squash can prevent the progression of atherosclerosis, can regulate blood sugar due to their high level of carotenoids and may help to reduce the severity of conditions like asthma, osteoarthritis and rheumatoid arthritis.

Pomegranates have received a lot of press this decade due to their high levels of antioxidants. These compounds are showing promising benefits in the prevention of cancer and regulation of cholesterol. And as with the squash, pomegranates may play a crucial role in the prevention and relief of inflammatory diseases, such as osteoarthritis.

INGREDIENTS

• 4 cups of 1/2-inch cubed, peeled and seeded butternut squash
• 3 tablespoons extra-virgin olive oil
• 8 cups lightly packed salad greens (arugula is recommended)
• 1/2 teaspoons dried crushed red pepper
• 1 1/2 teaspoons fresh lemon juice
• 1 cup pomegranate juice
• 1/2 cup walnuts, soaked, dried and coarsely chopped
• 1/3 cup loosely packed crumbled goat cheese, or to taste
• 1/2 cup pomegranate seeds (optional)
• sea salt and pepper to taste

DIRECTIONS

Preheat oven to 450°F. Toss squash, olive oil and crushed red pepper on a large rimmed baking sheet. Sprinkle with sea salt. Roast 15 minutes*, then using a spatula, rotate the squash so that one side does not burn. Roast until edges are lightly browned and squash is tender, about 10 minutes longer. Sprinkle again with sea salt to taste. Let stand at room temperature as you prepare the rest of the dish.

*While the squash is roasting, heat pomegranate juice over medium-high heat and reduce to 1/3 cup. Put aside to cool.

Once cooled, whisk reduced pomegranate juice, olive oil and lemon juice in large bowl. Season to taste with sea salt and pepper. Add salad greens, walnuts and optional pomegranate seeds and toss to coat. Spoon squash over salad and top with goat cheese and freshly cracked pepper.