Fall is my favorite time of the year. Changing leaves, crisp weather, apple orchards, Halloween and fall recipes! Pumpkin seeds, pomegranates, and butternut squash are some of my favorite fall ingredients, which just happen to all be included in my newest recipe. This recipe for Butternut Squash Pomegranate Salad is my latest fall creation, ready to share with you.
Speaking of my favorite ingredients, I forgot to mention this salad includes my favorite cheese of all time – Burrata! It isn’t a “fall” ingredient but I swear you can put burrata on anything to make it good. Butternut squash pomegranate salad also has homemade croutons, which are made from crusty bread soaked in balsamic vinegar. YUM!
Butternut Squash Pomegranate Salad can be eaten on its own as a main dish, and also makes a great side, so you have no excuse not to make this perfect fall recipe.
I want to see what you are making! If you make Butternut Squash Pomegranate Salad, or any of my recipes, post your food photos with #KitchenCurious.
Butternut Squash Pomegranate Salad
Prep Time: 10 Minutes
Cook Time: 30 Minutes
1 Demi Baguette Sourdough Bread, cut into cubes
4 tablespoons Olive Oil, plus extra for drizzle
6 tablespoons Balsamic Vinegar
2 cups Butternut Squash, cubed
1 tablespoon Garlic Powder
1 teaspoon Salt
1 teaspoon Pepper
2 cups Arugula
1 ball of Burrata
½ cup Pomegranate Tendrils
½ cup Pumpkin Seeds
Preheat oven to 375
Place the butternut squash cubes into a large bowl and cover with half of the olive oil, half of the balsamic vinegar, garlic powder, salt and pepper. Use a spoon to mix until all of the butternut squash is fully covered. Pour the butternut squash out onto a baking sheet. Bake for 30 minutes, flipping over halfway through.
As the butternut squash bakes, to make the breadcrumbs place the cubed pieces of bread in the large bowl, and then pour the remaining olive oil and balsamic vinegar over the bread. Stir until all of the bread is covered, then transfer to a baking sheet. Bake for 15 minutes, or until the bread is crispy.
Once both have baked, remove from the oven, let cool and transfer to your serving dish, then mix in the arugula.
Tear the burrata into pieces and arrange on top of the arugula, breadcrumbs and butternut squash cubes. Next, sprinkle the pomegranate tendrils and pumpkin seeds on top, then drizzle with a little olive oil and sprinkle on some chunks of sea salt.