24 September
In Salads by Vykintas Bartus
Butternut Squash Salad with Fennel and Pomegranate

Butternut squash is often cooked and pureed for soups or drinks, but here is a lovely salad to get all the nutrients this wonderful fruit has to offer. Mixed with fennel, apple and pomegranate this salad has a real zing to it and combines wonderfully with a quinoa based salad.
Servings | Prep Time |
4 people | 10 minutes |
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Butternut squash is often cooked and pureed for soups or drinks, but here is a lovely salad to get all the nutrients this wonderful fruit has to offer. Mixed with fennel, apple and pomegranate this salad has a real zing to it and combines wonderfully with a quinoa based salad.
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Ingredients
- 11/3 cups grated butternut squash
- 1/2 grated apple-Granny Smith
- 1/8 cup grated fennel
- 1/2 pomegranate- seeds from
- 2 tbsps pumpkin seeds
- 3-4 tbsps pomegranate dressing see our dressings section on the website
Servings: people
Units:
Instructions
- Remove skin and seeds from butternut squash, cut into small pieces and grate in food processor.
- Wash and remove central hard stalk and core from fennel and apple, and grate in food processor
- Cut pomegranate in half, scoop out seeds as best you can- if there is pith as well add seeds and pith all together in a bowl of water and carefully pick out pith. Drain water.
- Combine all salad ingredients together in a big bowl.
- Pour over pomegranate dressing and mix well. Let the salad sit for 5 minutes.
- Serve on a bed of greens. Enjoy!
Recipe Notes
Clever tip; Add in some goji berries to the salad for an extra superfood kick.
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