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Butternut & Pomegranate Salad


Recipe Info

  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m


  • 340g butternut, cubed
  • 11⁄2 tbsps olive oil
  • salt and freshly ground black pepper
  • 1 cup chopped pecans or walnuts, toasted
  • 280g baby spinach
  • 150g pomegranate seeds
  • 150g celery, chopped
  • 1 tbsp sesame seeds
  • Dressing:
  • 1⁄2 cup olive oil
  • 1⁄4 cup red wine vinegar
  • 3 tbsps onion, finely chopped
  • 21⁄2 tbsps honey
  • 1 tbsp Dijon mustard
  • 1 tsp fresh thyme leaves
  • Salt and freshly ground black pepper


Step 1

Preheat oven to 200°C. Place the butternut in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste and toss to evenly coat in oil. Spread into an even layer. Bake in preheated oven for 15 minutes then remove from the oven and toss. Return to oven and bake until tender, about 10 minutes longer. Allow to cool several minutes before adding to the salad.

Step 2

For the dressing, combine all the ingredients in a blender and season with salt and pepper to taste. Blend until well emulsified. In a large salad bowl toss together spinach, butternut, 1⁄2 of the pecans and 1⁄2 of the pomegranate seeds. Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate seeds, celery and sesame seeds and serve.

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