Roasted Delicata Squash Salad
-
15 Mins
Prep Time
-
30 Mins
Cook Time
-
4
Servings
- 247
Calories
- 17g
Fat
- 19g
Carbs
- 9g
Protein
Asthma
Ingredients
- 2 Large Delicata Squash, halved lengthwise, seeded and cut into ½ inch-thick half moons
- 2 Tbsp Extra Virgin Olive Oil
- Salt and Pepper
- ½ Small Red Onion, sliced very thinly
- ½ Cup Crumbled Feta Cheese
- ½ Cup Fresh Mint Leaves
- 1 Lime, juiced
- ⅓ Cup Pomegranate Seeds
- Allergens:
- D Dairy
- View Substitutions
-
DDairy :
Omit feta cheese or use a dairy-free cheese variety.
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Preheat Oven Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
3.
Roast Squash Place squash in a large bowl and drizzle with olive oil and a generous sprinkle of salt and pepper. Mix to evenly coat the squash. Arrange the squash into a single layer on to the prepared baking sheet and roast for approximately 30 minutes, or until tender and caramelized.
4.
Toss Salad Toss onion, feta, mint, lime juice and pomegranate seeds into a large bowl. Top with cooled squash and gently toss to combine. Finish dish with a drizzle of olive oil and a sprinkle of salt. Serve and enjoy!
5.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Breathe Better Food Tip
-
Gas Causing Foods
Omit onion.
-
Salicylates
Omit mint.
-
Sulfites
Use fresh lime juice for this dish. Bottled lime juice may contain sulfites.
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