This is butternut squash and pomegranate salad is anything but boring! The sweetness of roasted butternut squash and the tartness of ruby pomegranate buds is just the perfect pairing.
Heat air fryer to 370°F and toss cubed butternut squash with 1 tsp. of olive oil. Roast until a little charred around the edges, about 10 minutes shaking the basket half way through.
Meanwhile, make the vinaigrette by mixing 3 tbsp. olive oil, 1 tbsp. pomegranate molassas, ½ tbsp. red wine vinegar, ½ tsp. dijon, and minced garlic clove in a jar.
Place 3 cups spinach, ¼ cup walnuts, ¼ cup pomegranate seeds, ½ cup feta and sliced red onion in a salad bowl. Add roasted squash and toss with vinaigrette in small portions until desired coating. Season with salt and pepper to taste and serve.
You can use an oven or air fryer. To roast the butternut squash I opted to use an air fryer over the an oven. This is because my oven takes forever to heat up, whereas my air fryer heats to 370F in 4 minutes. If you want to use an oven 400F for 10-15 minutes will do the trick!
You can use frozen pomegranate seeds. Recently I’ve discovered frozen pomegranate seeds, and while freshly shelled seeds are still my favorite, I use frozen for convenience and ease. They are such a salad life saver!
Feel free to switch things up. Don’t have one of the ingredients? Don’t worry. Spinach can be swapped for spring mix, arugula, etc. The same can be said for the nuts and you can even swap butternut squash for sweet potato.
Don’t have pomegranate molasses? Don’t fret! In our current world situation we can’t just run to the grocery store or specialty store to get one ingredient. The good news is that with people becoming more curious about worldly cuisines, pomegranate molasses is carried by many supermarkets (like Walmart!) and can be added to your next grocery haul. If not. increase the red wine vinegar to 1 tablespoon and add a 1/2 tablespoon of honey.