The bright orange of the butternut combined with the beautiful tones of pomegranate seeds make this salad not only delicious but a dish to impress Thanksgiving dinner guests.
Butternut squash is fiber-rich, and contains plenty of Vitamin A to support immunity. Pomegranate seeds are an excellent source of disease-fighting antioxidants. Red cabbage is known for healing digestive ailments, and romaine lettuce is packed with Vitamin C, potassium, and folic acid, making it a heart-healthy powerhouse.
FOR THE SALAD
2 small butternut squash, peeled, seeded, and cut into 1” (2.5 cm) cubes
12 cups (12oz / 360g) chopped romaine lettuce
4 cup (12oz / 360g) very finely shredded purple cabbage
Seeds of 2 ripe pomegranates
FOR THE DRESSING
2 cloves garlic, passed through a garlic press
¾ teaspoon sea salt
4 tablespoon extra-virgin olive oil
4 tablespoon cider vinegar
Preheat the oven to 350F (180C). Spread the squash cubes on a rimmed baking sheet and roast until tender, about 25 minutes. Remove from the oven and let cool.
To make the salad, in a bowl, combine the lettuce, cabbage, and pomegranate seeds, toss to mix well, then top with the cooled squash.
To make the dressing, in a small bowl, stir together the garlic, salt, oil, and vinegar, mixing well. Drizzle the dressing over the salad and toss to coat evenly.
Makes 4 servings
From The Urban Remedy Cookbook
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