Winter Salad with Pomegranate-Roasted Jalapeno Vinaigrette
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.
1 package BloomFresh Pomegranate arils
1 tablespoon olive oil
2 cups cubed butternut squash
1/2 jalapeno pepper, seeds removed
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.