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Deliciously Organic: Roasted Butternut Squash, Pomegranate, and Roquefort Salad

Deliciously Organic

A blog devoted entirely to simple, wholesome, organic cooking.

Thursday, October 29, 2009

Roasted Butternut Squash, Pomegranate, and Roquefort Salad

Recipes made on a whim are such fun, especially when friends and family pitch in. Yesterday I was at the grocery store with my girls and my oldest saw the butternut squash and asked, "Please, Mom, Please! Can we get one and roast it?" Well, how do you say no to a request like that, especially when she's requesting a vegetable? I looked at her and said, "OK, but how can we make it different this time? I don't want to just roast it." She saw a pomegranate picked it up and said, "How about a salad?" So technically, my daughter came up with this recipe, well, minus the Roquefort...that was my idea.

Roasted Butternut Squash, Pomegranate, and Roquefort Salad
When buying Roquefort (or any cheese), look for one that isn't pasteurized. This way the the healthy bacteria (pro-biotics) will still be intact which helps support your immune system and digestive tract.
Serves 4

2 cups butternut squash, cut into bite-size pieces
1 tablespoon coconut oil
1 tablespoon rapadura (evaporated cane juice)
sea salt
5 ounces mixed baby greens
1/4 cup pomegranate seeds
2 tablespoons Roquefort, crumbled

1 teaspoon pomegranate juice
2 teaspoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons maple syrup

Preheat oven to 400 degrees. Toss squash with coconut oil, rapadura, and then season with sea salt. Spread in an even layer on a baking dish and cover with foil. Roast for 15 minutes and then remove foil. Roast for another 20 minutes until edges are golden brown. Remove from oven and set aside to cool.

In a large bowl combine greens, pomegranate seeds, Roquefort and cooled squash. In a small bowl whisk together pomegranate juice, vinegar, olive oil and maple syrup. Drizzle dressing over salad and toss.


Blogger Emily said...


was wondering if you have any ideas for sack lunches for the kids. With the peanut allergy we're running out of options. We've already done ham sandwiches, turkey sandwiches, hummus and crackers with cheese, cashew butter sandwiches and it's only November!

October 29, 2009 at 4:04 PM  
Blogger Sarah said...

This sounds great! Going to file it away until we have some home grown butternut squash again. Recently discovered your blog and LOVE it.

October 29, 2009 at 4:06 PM  
Blogger Melissa aka Equidae said...

now that sounds delicious :) thanks for the tip. Passed from SITS

October 30, 2009 at 4:44 AM  
Blogger Deliciously Organic said...

Hi Emily, My kids usually take yogert with frozen berries and honey (they are thawed but still cold at lunch time), lots of cut up veggies with homemade ranch dip. THey also like youngest loves them with olives, roasted bell pepper and cheese. I will also make quesadillas and cut them into triangles for them.

I hope that helps! Carrie

October 30, 2009 at 8:32 AM  
Blogger Suzi said...

This recipe sounds great, but just one question. It calls for 1 tbsp of rapadura but then the recipe never uses it?

October 31, 2009 at 3:00 PM  
Blogger Deliciously Organic said...

Hey Suzi, Thanks for catching that! I changed the instructions. The rapadura is sprinkled over the squash.

November 1, 2009 at 4:08 AM  

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