Roasted Vegetable and Spinach Salad

Hubby and I eat a lot of salads. We have to with all the baked goods in the house! I made this salad for the first time when we had friends over for dinner.

We all agreed that the pomegranate dressing was amazing. Unfortunately for me, this salad doesn’t keep well due to the spinach and the dressing. If you package the salad with the pom arils and dressing in a separate container, it will travel in your lunch bag just fine though.

I love that this salad serves as a salad and a side. You can adjust the amount of vegetables you throw in depending on how many people you’re going to be serving and what you like or have on hand.

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Roasted Vegetable and Spinach Salad

Roasted root vegetables and pomegranate dressing make this a memorable salad

Yield: Serves 6-8


For the Roasted Vegetables
2 lb butternut squash, peeled and chopped
1 lb new potatoes, chopped
2 lbs brussels sprouts, halved
4 cloves garlic, minced or pressed
1 tbsp olive oil
heavy pinch kosher salt

For the Dressing
4 tablespoons olive oil
2 tablespoon lemon juice
2 tablespoon pomegranate molasses
2 teaspoon dijon mustard
salt and pepper to taste

For the salad
6 oz spinach
1 pomegranate's worth of pomegranate arils


For the Roasted Vegetables
Preheat oven to 425F. In a medium bowl, combine butternut squash, potatoes, and brussels sprouts with the oil, minced garlic and sprinkle with sea salt.

Pour potatoes and squash onto a foil-lined baking sheet and spread into a single layer. Bake for 20 minutes.

Meanwhile, put brussels sprouts on a separate foil-lined baking sheet, cut side down. After the 20 minutes, stir the potatoes and squash. Place brussels sprouts in the oven on the other rack. Bake all vegetables for another 20 minutes until tender.

Remove from oven and allow to cool for 10 minutes.

For the Dressing
Whisk together olive oil, lemon juice, pomegranate molasses, and dijon. Add salt and pepper to taste.

For the salad
Meanwhile, place the spinach in a large salad bowl.

Add pomegranate arils, salad dressing, and roasted vegetables. Toss to coat. Season with salt and pepper if necessary.

Recipe adapted from Eats Well With Others

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10 Responses to “Blueberry Curd”

  1. #
    ErickaJo — July 20, 2012 at 10:20 pm

    Loving the look of this recipe. Is it tart enough so that I could can it using using the water bath method, or do you think I should employ pressure? I’m about to come into a dozen pints of blueberries, and I’m trying to be creative. 🙂

  2. #
    Domi — July 14, 2013 at 12:45 pm

    Ohmygodness! I made it and I’m in love! 🙂

    Greetings from Poland!

    • beantownbaker — July 14th, 2013 @ 4:19 pm

      So glad you enjoyed this! Glad to have a friend in Poland 🙂

  3. #
    Alison's Wonderland Recipes — June 26, 2014 at 6:29 pm

    I made your curd as part of my newest recipe (Eeyore’s Birthday Cake–angel food cake with blueberry curd filling), and I just wanted to say that it turned out fantastic! The curd was really easy to make and super delicious. 🙂

    • beantownbaker — September 2nd, 2014 @ 7:16 pm

      So glad you enjoyed this curd recipe!

  4. #
    Lisa L. Dean — July 2, 2014 at 8:34 pm

    how much would I need to fill a 3 layer cake.. its for my wedding and I am looking for an easy recipe.

    • beantownbaker — September 2nd, 2014 @ 7:18 pm

      Hope this worked well for you. I used one batch for a triple layer cake.

  5. #
    Diane Welsh — January 27, 2015 at 8:26 pm

    I was thinking about making this for a shower cake do you know if it would blueberry curd freezes well?

  6. #
    mystereons41 — April 2, 2015 at 11:51 am

    So I’m not sure what I did wrong, but I just made this recipe and it seems something went awry. It didn’t come out very purple, more like a bluish gray, and it doesn’t really taste like blueberries. I used 1 cup of frozen blueberries. Did I use the wrong kind of blueberries maybe?

  7. #
    Cynthia — January 31, 2017 at 3:22 pm

    Hello is it possible to can this recipe?

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