Winter Squash Salad with Pomegranates, Goat Cheese & Kamut
Winter Squash Salad with Pomegranates, Goat Cheese & Kamut, a fresh winter salad with arugula and winter vegetables and fruit that’s also perfect on toast. Who said winter produce was boring?
- Prep Time: 10 mins
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 2 dinner size salads
- Category: Salads
- 4 cups Arugula
- 2 small or 1 medium winter squash (I used acorn squash)
- Seeds from 1 pomegranate
- 1-2 oz goat cheese
- 1 cup kamut
- Your favorite dressing (try this or this)
- 4 slices of bread, toasted (if you’re going for a ‘salad toast’)
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Slice squash in half and then into thin 1/2 inch slices.
- Toss squash slices in olive oil and sprinkle with salt and pepper. Bake 25-30 minutes or until golden brown, flipping halfway through.
- To make salad: This isn’t rocket science, it’s a salad. Toss the baked squash with the arugula, pomegranate seeds, kamut and dressing until your heart’s desire. Top with goat cheese. Demolish.
- To make toast: Again, it’s not molecular gastronomy. Smear (hate that word) the goat cheese on each slice of toast, mash the squash and spread over the cheese, then top with arugula and pomegranate seeds. Sprinkle with salt and pepper if needed, and have at it.
- Optional (but really good): Wash, dry and toss the squash seeds in olive oil, salt and pepper and then bake for 10 minutes. Sprinkle on the salad or toast to be extra fancy.
Leftovers & Storage: This Winter Squash Salad can be premade and enjoyed for 4-5 days after, or until the produce starts to wilt and brown.