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Winter Salad with Pomegranate-Roasted Jalapeno Vinaigrette

 

Healthy Delicious

Lauren Keating is a recipe developer and food photographer with a passion for fresh, healthy and delicious food that anyone can make and enjoy, because if it’s not delicious, it’s not worth eating.

Serves 4

1 tablespoon olive oil
2 cups cubed butternut squash
1/2 jalapeno pepper, seeds removed
1 package BloomFresh Pomegranate arils
1 lemon, juiced
1 garlic clove, minced
1/2 shallot, minced
2 tablespoons apple cider vinegar
2 tablespoons olive oil
salt to taste
5 ounces baby romaine
1/2 cup feta crumbles

Heat oven to 350ºF

On a baking sheet, arrange the squash and jalapeno pepper in a single layer; drizzle with olive oil. Roast for 30 minutes, or until the squash is fork-tender.  Remove from oven and let cool slightly. Set the squash aside; finely mince the jalapeno.

Set aside 3 tablespoons of pomegranate arils; transfer the rest to a blender. Blend on high for 20-30 seconds, or until liquefied.  Add the lemon juice and vinegar; blend 1-2 seconds, to combine. Transfer to a small container. Add the garlic, shallot, jalapeno and olive oil; whisk or shake to combine.

Toss the romaine with butternut squash, feta, reserved pomegranate arils, and half of the vinaigrette. Serve with remaining vinaigrette.

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