There’s nothing like an old favorite made new again! That’s what we think about this beautiful and delicious presentation of Butternut Squash. This platter is an easy way to make the squash and the salad lovers happy at your holiday table!
We are highlighting the mustard this week – did you know that mustard is made with mustard seed – one of the most popular and widely herbs in many cultures worldwide. Mustard seeds are known to give relief from a migraine attack. They are very rich in calcium, manganese, omega 3 fatty acids, iron, zinc, protein and dietary fiber. Like other brassica family members, the seed are an excellent source of selenium, a nutrient which that has been shown to help reduce the severity of asthma, decrease some of the symptoms of rheumatoid arthritis, and help prevent cancer. They are also qualified as a good source of magnesium.
Roasted Butternut Squash Platter with Pomegranate Honey Drizzle
- 1 Butternut Squash, Chopped in 1″ Pieces and Roasted (roast the chopped squash, tossed with olive oil, salt and pepper on a sheet tray in a 400F oven for about 30 minutes),
- 1 Cup Green Onions, thinly sliced
- 2 Cups Cooked Tri Color Quinoa
- 1 Cup Chopped Toasted Pecans
- 1 Cup Chopped Fennel
- 1 Cup Golden Raisins
- 6 Cups Baby Kale, Spinach or other “Power Greens”
- 1 Cup Crumbled Blue Cheese or Goat Cheese (optional)
Place each ingredient separately on a large platter. When ready to serve, drizzle with the Pomegranate Honey Dressing.
Pomegranate Honey Dressing
- 2 TB Apple Cider Vinegar
- 1 TB *Pomegranate Molasses
- 1 TB Honey
- 1 Tsp Dijon Mustard
- 1 Garlic Clove, grated
- 5 TB Extra Virgin Olive Oil
- Sea Salt and Freshly Ground Black Pepper
Shake all the ingredients together in a jar.
*NO Pomegranate Molasses? NO problem. Increase the amount of honey in the dressing to 1 1/2 TB, and add the punch of pomegranate seeds to your dressing – you’ll need about 2 TB to add their tangy flavor. (You can find pomegranate molasses at the international market, online or at specialty stores.