The vibrant orange cubes of roasted butternut squash, their corners toasted golden brown, rest on a bed of lush green parsley leaves. Speckled through the dish are luminous ruby-red pomegranate seeds, their glossy surfaces reflecting texture in the light. All this is nestled in a rustic earthenware bowl, the deep-set dish enhancing the abundance and heartiness of the salad.

Roasted Butternut Squash and Parsley Salad

Name: Roasted Butternut Squash and Parsley Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 cups Fresh Flat-Leaf Parsley roughly chopped; 1 small Butternut Squash peeled and cubed; 2 tablespoons Pomegranate Molasses; 1/4 cup Pomegranate Seeds for garnish; 1/4 cup Roasted Almonds roughly chopped; 2 tablespoons Extra Virgin Olive Oil; 1/2 teaspoon Ground Cumin; A pinch Ground Cinnamon; To taste Salt; To taste Black Pepper

A delightful fusion of squash, parsley and tangy pomegranate molasses.

Category Side Dish

Prep 10 minutes

Cook 30 minutes

Style Middle Eastern

Technique Roasting

Diet Friendly Vegan

Daily recipe · October 06, 2024

A little about this dish

This delectable side dish gives a twist to Middle Eastern cuisine, featuring parsley, a refreshing herb loved across the region, but in an unexpected pairing with roasted butternut squash. Besides being delicious, parsley is also packed with vitamin K and antioxidants.

Ingredients (for 2)

Fresh flat-leaf parsley — 2 cups — roughly chopped
Butternut squash — 1 small — peeled and cubed
Pomegranate molasses — 2 tablespoons
Pomegranate seeds — 1/4 cup — for garnish
Roasted almonds — 1/4 cup — roughly chopped
Extra virgin olive oil — 2 tablespoons
Ground cumin — 1/2 teaspoon
Ground cinnamon — A pinch
Salt — To taste
Black pepper — To taste

Preparation

Step 1 — 🔥🌡️⏲️

Preheat your oven to 400°F.
Step 2 — 🥣🍠🧂

In a bowl, toss cubed butternut squash with olive oil, ground cumin, ground cinnamon, salt, and pepper.
Step 3 — 🥘🔥🕐

Spread the squash evenly on a baking sheet and roast for 25-30 minutes until golden and tender.
Step 4 — 🥗🌿🍯

While the squash is roasting, toss the chopped parsley with pomegranate molasses in a salad bowl.
Step 5 — 🥗🍠🥄

Once the squash cools down, add it to the parsley mixture in the salad bowl and mix gently.
Step 6 — 🥗💫🍴

Sprinkle the salad with chopped roasted almonds and pomegranate seeds for garnish just before serving.

A final fox tip

The pomegranate molasses and seeds give this salad its unique Middle Eastern flair. Although Middle Eastern salads often feature bulgur or couscous, this one uses butternut squash to make it gluten-free. If squash isn't your thing, feel free to replace it with sweet potatoes. And for those who love a creamy element in their salad, adding a dollop of Greek yogurt could be the perfect touch.