Butternut Squash and Pomegranate Panzanella Salad

I think I went a little pomegranate crazy this last week.  I guess that it’s better (and healthier) than too many cookies at this time of the year, right?  The short days and long dark nights demand for some comfort food.  But I still would like to find meals that are healthy and full of flavor.  The kind of dishes that will keep us warm and toasty during the cooler weather.

I try to find salads that have lots of flavor (which this one definitely does) and use a variety of vegetables.  And I love roasted butternut squash, something I look forward to every fall- it smells and tastes so good.

This salad had softly roasted squash and the crunchy pomegranate seeds.  I love dishes that have a variety of textures and tastes.  The tangy-sweet pomegranate seeds in contrast with the earthiness of the arugula and sweet squash.

Since there are roasted veggies, the salad can get a little soggy.  So make this right before you’re about to eat, it’s not one that will survive more than one day.

Butternut Squash and Pomegranate Panzanella Salad
Adapted from: How Sweet It Is

1 butternut squash, peeled & cubed
1/4 cup & 3 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp chili powder
1/4 tsp cinnamon
1/2 tsp garlic powder
1/4 tsp red pepper flakes
2 crisp apples, core removed & cubed
1/2 loaf of bread (we used some that was a couple days old), cubed
4 cups of arugula (1 of the plastic boxes)
seeds from 1 pomegranate
1 tsp dijon mustard
1 tbsp honey
2 tbsp Pom (or 1/4 cup pomegranate juice)
3 tbsp apple cider vinegar

Preheat the oven to 350°F.  Spread butternut squash pieces over a baking sheet.  Drizzle of 2 tbsp olive oil and sprinkle: salt, pepper, chili powder, cinnamon, garlic powder and red pepper flakes.  With your hands, mix the oil, spices and squash.  Try to coat all of the squash pieces.  Bake in the oven for 20 minutes, try flipping the pieces during baking.

Then, take out the baking sheet, and add the apple pieces to the butternut squash mixture.  Return the pan to the oven for another 20 minutes.

On another baking sheet, spread the bread cubes.  Drizzle 1 tbsp of olive oil.  Bake the bread pieces for 20 minutes, at the same time as the apple-butternut squash mixture is in the oven.

In a large salad bowl mix together: arugula, roasted apples, roasted butternut squash, baked bread pieces and pomegranate.  Toss gently to mix well.

In a small bowl mix: dijon mustard, honey, pomegranate juice, apple cider vinegar and 1/4 cup of olive oil.  Whisk the ingredients together.  When serving the salad, drizzle over the salad.