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Warm cauliflower and butternut squash, tossed with cool, crisp pomegranate seeds and green apple make for a delicious combination in this fall-inspired salad.
1 head cauliflower
2 heaping cups butternut squash, diced into ½ inch pieces
1 green apple, diced into ½ inch pieces
1/3 cup pomegranate seeds
2 tablespoons chopped fresh parsley
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons pomegranate juice (or similar substitute)
Salt and pepper
1. Heat the oven to 450 degrees. Prepare two large, rimmed baking sheets with foil and non-stick cooking spray.
2. Remove the florets from the cauliflower and break into small pieces. Toss the florets, on one of the baking sheets with 1½ tablespoons olive oil and a small amount of salt and pepper. Roast for 20-25 minutes, until golden, tossing several times.
3. On the other baking sheet, toss the butternut squash with ½ tablespoon olive oil and a small amount of salt and pepper. Once the cauliflower is done, roast the squash for 15-20 minutes, tossing once, until it begins to soften.
4. In a large bowl, whisk together the remaining tablespoon of olive oil with the lemon and pomegranate juice. Add the warm cauliflower and squash to the bowl. Then add the pomegranate seeds, apple and parsley. Toss gently until all the ingredients are combined.
Note: This salad is also delicious when using cilantro or mint in place of the parsley.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.
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