Festive Holiday Salad with Pomegranate and Feta
This festive holiday salad is a colorful and hearty centerpiece for your table this season. Sweet roasted butternut squash and earthy beets pair beautifully with peppery arugula, tangy feta cheese, and the burst of pomegranate seeds. A simple balsamic vinaigrette ties all the flavors together, making this salad a refreshing and delicious addition to your holiday spread. Complete your holiday meal planning by pairing this salad with suggestions below from our Cooked on Propane blog!
- Mouthwatering Prime Rib Recipe
- Grilled Hasselback Potatoes With Peppers & Onions
- Homemade Gravy
- Decadent Dark Chocolate French Silk Pie
Festive Holiday Salad with Pomegranate and Feta
Equipment
- 1 Propane Oven
Ingredients
- 6 cups arugula
- 2 cups butternut squash, peeled and cubed
- 2 medium beets
- 1/2 cup pomegranate seeds
- 1/4 cup feta cheese
- 5 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp Dijon mustard
- 1 tsp honey or maple syrup
- salt and pepper to taste
Instructions
- Preheat the propane oven to 400°F.
- First, wash the beets thoroughly, trim off the tops and roots, and wrap each beet tightly in aluminum foil. Place them on a separate baking sheet.
- Next, mix cubed butternut squash with 1 tbsp olive oil and salt and pepper (to taste). Spread in a single layer on a parchment-lined baking sheet.
- Roast both the squash and beets in the oven simultaneously:• The squash will take 20–25 minutes or until tender and caramelized.• The beets will take about 45 minutes or until a knife easily pierces through.
- While the squash and beets are cooking in the oven, begin making the dressing. Using a small bowl or jar, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp honey or maple syrup, 1/2 tsp Dijon mustard, and salt and pepper (to taste) until emulsified.
- Let the beets cool slightly, then rub off the skins with a paper towel. Dice into bite-sized pieces.
- Arrange arugula on a large serving platter or in a bowl, topped with roasted butternut squash, diced beets, pomegranate seeds, and feta cheese.
- Drizzle the balsamic vinaigrette over the salad just before serving.
- Enjoy!
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