Chili-Rubbed Winter Squash Salad with Feta and Pomegranate

This hearty roasted squash salad is a delicious winter dish, eaten warm from the oven.  The squash offers a big dose of carotenoids which helps protect against heart disease.  The pomegranate seeds are a nutrient-dense superfood with anti-oxidant and immune-boosting benefits and may help lower bad cholesterol.  The hazelnuts bring a nice crunch to the salad as well as provide good fats, making this a heart healthy dish.  A whole squash is sliced and brushed with a marinade of olive oil, maple syrup and spices to give it a bit of kick then oven roasted until caramelized.  The warm wedges are then topped with feta,  pomegranate seeds and hazelnuts for a colorful salad with great texture and flavor. Blue cheese, chèvre or queso blanco can be substituted for the feta.


Chili-rubbed Squash Salad with Feta, Pomegranate and Hazelnuts

1 whole squash, sliced in wedges

3 T olive oil

1 T maple syrup

1/2 t cumin

1/2 t chili powder plus more to sprinkle at the end

1/2 t paprika

1/2 t sea salt

1/4 c crumbled feta

1/4 c hazelnuts, toasted and chopped roughly

3 T chopped parsley or cilantro

balsamic vinegar to drizzle

Preheat oven to 400F.  Line a baking sheet with foil or parchment paper.  Mix together the oil, maple syrup, salt and spices.  Brush on both h sides of the squash.  Roast for 25-45 minutes, depending on the type of squash used until fork tender but not mushy, turning once to brown equally.  Transfer the squash to a rimmed serving platter.  Sprinkle with a bit more chili powder then with the cheese, herbs and nuts.  Drizzle with a bit of balsamic.[\recipe]

5 thoughts on “Chili-Rubbed Winter Squash Salad with Feta and Pomegranate

  1. Pingback: 21 Fall Recipe Round-Up | French Gardener Dishes

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