• On Oct, 11, 2024
•  ladyrecipes
•  Recipes

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 @ 3 ounces
Calories 159 kcal
Ingredients
12 ounces butternut squash peeled, diced
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse sea salt
1/4 teaspoon pepper
5 ounces romaine
2 tablespoons chopped raw pecans
1/3 cup pomegranate arils
Tahini Dressing
1 tbsp tahini paste
2 tbsp lemon juice
2 tbsp extra virgin olive oil
Instructions
Preheat oven to 425 degrees F.
Place the butternut squash on a rimmed baking pan and toss with oil. Stir to coat well.
Sprinkle with cinnamon, salt and pepper.
Bake for 15 minutes then toss.
Return to oven to finish baking another 10 minutes or until fork tender.
Allow to cool.
Place lettuce in a serving bowl. Add pecans and pomegranates.
Pour in cooled butternut squash.
Whisk dressing ingredients together in a small bowl and toss over salad.
Taste and adjust salt and pepper as needed.
Enjoy immediately or refrigerate.
Recipe Notes

Net Carbs: 8g

Nutrition Facts
Roasted Butternut Squash Pomegranate Salad with Tahini Dressing
Amount Per Serving (3 ounces)
Calories 159
Calories from Fat 117
% Daily Value*
Fat 13g
20%
Saturated Fat 1g
6%
Sodium 199mg
9%
Potassium 304mg
9%
Carbohydrates 10g
3%
Fiber 2g
8%
Sugar 3g
3%
Protein 1g
2%
Vitamin A 8085IU
162%
Vitamin C 15.7mg
19%
Calcium 41mg
4%
Iron 0.8mg
4%
* Percent Daily Values are based on a 2000 calorie diet.