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

Ingredients:

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

Directions:

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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9 Responses to “Creamy Red Pepper and Collard Greens Dip”

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    1
    Ashley — January 25, 2013 at 1:39 pm

    This sounds like a tasty dip, and I love that it’s so colorful! I can definitely relate – I’m not into the Superbowl game this year (we recently moved, too, and I prefer college football), but I am ALL about the food!

    • beantownbaker — January 25th, 2013 @ 6:12 pm

      Were you guys moving during the holidays? We moved into our apartment on 12/21. It was rough… Even when it’s teams that I like, it’s still mostly about the food 🙂

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    2
    Shannon — January 25, 2013 at 2:29 pm

    i do love football food, and i’ve been meaning to try my hand at collard greens 😉

  3. #
    3
    Ashley — January 26, 2013 at 8:08 pm

    We didn’t move as recently as you! We made our move in October…and I’m just starting to feel settled. It is rough… Of course, the kitchen was the first room put together!

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    4
    Lori — January 27, 2013 at 1:40 pm

    Approximately how much collard greens do you need? Can you use canned? This sounds terrific…like a soul food dip!

    • beantownbaker — January 27th, 2013 @ 4:08 pm

      Sorry about that. Missed a key ingredient in the recipe. I updated it now. I used a pound of fresh collard greens. I haven’t tried it with canned. Let me know how it goes if you do.

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    5
    Megan — January 27, 2013 at 8:40 pm

    I’m so not into the Super Bowl this year either, but I can always get behind some football food. I’m still trying to decide what to make for next weekend. This dip sounds so good!

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    6
    ErinsFoodFiles — January 28, 2013 at 2:22 pm

    YUM! I’ve never seen collards in a dip before.

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    7
    Jade — October 23, 2017 at 12:05 pm

    Hey love this recipe. it is actually my daughters FAVORITE MEAL! but i want to know how do i make this into a freezer meal? should i do anything differently? or just make as directed and put them from oven to freezer?

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