• 4 Ratings

This warm salad is filled with bold flavors like garam masala and pomegranate.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Slice squash into 1/2-inch thick rings or wedges. Arrange on a shallow baking pan. Drizzle with 1 tablespoon oil and sprinkle with salt and pepper. Roast about 20 minutes or until tender and starting to brown. Remove from oven. Sprinkle with garam masala.

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  • In a large bowl whisk together remaining 3 tablespoons oil, the pomegranate juice, vinegar, and honey. Add greens and dates; toss to coat.

  • Toss greens mixture with squash. Sprinkle with pomegranate seeds.

Nutrition Facts

294 calories; 14 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 0 mg cholesterol; 267 mg sodium. 947 mg potassium; 44 g carbohydrates; 6 g fiber; 22 g sugar; 3 g protein; 0 g trans fatty acid; 1874 IU vitamin a; 46 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 38 mcg folate; 0 mcg vitamin b12; 117 mg calcium; 2 mg iron;

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0