WARM BUTTERNUT SQUASH SALAD WITH POMEGRANATE DRESSING RECIPE - (4.5/5)

Warm Butternut Squash Salad with Pomegranate Dressing Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 18

Salad:
2 Tbsp olive oil
1 medium red onion, roughly chopped
1 fennel bulb, roughly chopped
1 lb butternut squash, cubed into 1/2" pieces and cooked until fork-tender
3/4 tsp salt
1/2 tsp ground black pepper
1 (5-oz) package baby arugula
1/2 pomegranate (seeds left whole)
1 (3-oz) bag pork cracklings, broken into small pieces
Dressing:
1/8 cup extra virgin olive oil
1/4 cup vegetable oil
4 tbsp red wine vinegar
1 tbsp honey
1/2 tsp ground black pepper
1/4 tsp salt
1/2 pomegranate (juice & seeds)

Steps:

Salad: Heat the olive oil over medium-high heat in a large skillet. Add the onion and the fennel and cook for 5 minutes, stirring occasionally. Add the cooked butternut squash, salt, and pepper and sauté, stirring occasionally, for another 6 minutes. Remove the mixture from the heat and place into a medium-size mixing bowl. Add 1/2 of the dressing, toss, and set aside. Dressing: Place all ingredients into a small blender or food processor and process until fully combined. Strain the mixture through a fine mesh colander. Store the dressing in the refrigerator until needed. To assemble the salad, place the arugula in a large mixing bowl. Add 1/2 of the dressing and toss. Add the warm vegetables and toss again. Sprinkle the pomegranate seeds and pork cracklings over the salad and serve immediately.