Autumn Salad with Beetroot, Roasted Butternut Squash, and Pomegranate
Discover my recipe for an autumn salad combining the sweetness of beetroot, roasted butternut squash, and the freshness of pomegranate seeds. A colorful and flavorful dish to brighten your seasonal meals!
Ingredients
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Butternut 1 unit
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Beetroot 2 units
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Pomegranate 1 unit
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Green Apple 1 unit
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Spring Onion 1 unit
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Rocket 1 bag
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Pumpkin Seeds 1 tbsp
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Olive Oil 2 tbsp
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Salt 1 pinch
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Pepper 1 pinch
Preparation
- 1Prepare the ingredients
Peel and chop the flesh of the butternut squash. Drizzle with olive oil and roast in the preheated oven at 180° C (356° F) for about 30 minutes. Once the butternut pieces are tender, remove them from the oven and set aside.Dice the beetroot into small cubes. Wash and dry the rocket leaves. Peel the onion and slice it.Cut the pomegranate and recover the seeds.
Wash the apple, slice it thinly, and then cut into sticks without peeling.
- 2Plating
Plate the salad starting with the rocket leaves, then alternating with the diced beetroot and butternut squash. Next, add the onion slices and apple sticks. Sprinkle with pomegranate seeds and finish with the pumpkin seeds.Drizzle with vinaigrette just before serving.
