Description
Made with raw butternut squash and juicy pomegranate arils, this salad is fresh and vibrant for the fall season. A great salad for meal prep, quick sides, and brunches. Dairy Free, Gluten Free, Vegan, Whole 30.
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Ingredients
Scale
1 2-Lb Butternut Squash – Peeled, cleaned, and chopped into 1-2 inch cubes
1 Large Pomegranate – arils removed
1 Cup (½ bunch) Fresh Cilantro/Coriander – finely chopped with stems
1 Lemon – Juiced
2 Tbsp Extra Virgin Olive Oil
1 Pinch Salt
1/2 Tsp Pepper
Instructions
- Peel, Clean, and Cut Squash. Peel the butternut squash. Then, cut the squash in half lengthwise, and scoop out the seeds and pulp with a spoon. If there’s enough seeds, rinse them and set aside to roast later with a little sea salt at 375° for about 35-45 min for a nice salty crunchy snack. Cut the squash into 1-2 inch pieces – we just want them about the same size so that they get chopped in the food processor evenly. Place the squash in a food processor (about ¼ to half a squash at a time) and pulse until the pieces are small but not pureed, like the size of dried black beans.
- Chop the Onion. Peel and quarter the onion, then chop finely. We quarter the onion first so that we can add it to the butternut squash in small quantities, until the taste is to our liking.
- Prep the Pomegranate. Remove arils and pick out any yellow parts as they are bitter. For suggestions on easy removal, see notes above.
- Chop Cilantro.
- Combine All Ingredients.
- Squeeze Lemon & Add Oil.
- Add Salt & Pepper to Taste.
- Serve cold or room temp. Enjoy!
Notes
See notes above for tips.
Keywords: Salad, Butternut Squash, Pomegranate, Sides, Brunch
