A bountiful, flavorful winter-inspired salad for a crowd.
Servings: 2gigantic salads (each salad can easily serve at least 10-12 people as a side, perhaps 4-6 as a main dish)
Ingredients
For the salad:
1medium butternut squash + 1 tablespoon olive oil
1pomegranate
2-3cupschopped broccoli
organic mixed greensI used about 2 lbs for 2 giant salads
toasted slivered or chopped almondsto taste
feta cheeseto taste
For the dressing:
1/3cuplemon juice
1/3cupolive oil
2tablespoonshoney
handful parsley
salt and pepper
Instructions
For the salad:
Peel and cube the butternut squash into 3/4" cubes, reserving the seeds for roasting if you like. Toss with 1 tablespoon olive oil, salt and pepper and bake at 375 degrees for 40 minutes, or until tender and caramelized.
Meanwhile, harvest the pomegranate arils (I highly recommend this method) and steam the broccoli: heat a pan over medium high heat with a little olive oil. Once hot, saute the broccoli for a minute, then add a few tablespoons of water, cover, and steam until tender (around 10 minutes). Set aside and let cool.
Toast and chop almonds and crumble feta cheese, if needed.
For the dressing:
Blend the first three ingredients together in a small food processor or blender. Add the parsley, salt and pepper and pulse until incorporated.
To assemble:
Toss cooled vegetables, pomegranate seeds, almonds and feta with mixed greens. The toppings refrigerate well for a few days, so reserve half of everything if not serving a big crowd. Top with dressing to taste. Serve immediately!