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We hope you got insight from reading it, now let's go back to butternut squash, feta, pomegranate salad recipe. To make butternut squash, feta, pomegranate salad you need 12 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Butternut squash, feta, pomegranate salad:

1. Use 300 g of couscous.
2. You need Half of a butternut squash.
3. Get 1 of tspn paprika.
4. Provide 1 of tspn cumin.
5. Get 425 ml of vegetable stock.
6. Prepare 100 g of feta cheese.
7. Provide of Lots of chopped coriander.
8. Use of Salt and pepper.
9. Get of Olive oil.
10. Provide of Seeds from 1 pomegranate.
11. Provide of Juice of 1 lemon and 1 lime.
12. Get Half of a chopped onion.

Steps to make Butternut squash, feta, pomegranate salad:

1. Preheat oven to 180 degrees.
2. Peel, cut and deseed the butternut squash and cut into large cubes.
3. Place butternut squash cubes into roasting dish and sprinkle with oil, cumin, paprika and mix well. Roast in the oven for 30 minutes.
4. Prepare the vegetable stock and pour over the couscous. Cover with a plate to let the steam cook the couscous.
5. Mix the lemon and lime juice, feta cheese, pomegranate seeds, chopped onion and coriander in with the couscous.

I hope you need a last-minute Thanksgiving appetizer because this butternut squash hummus dip is so insanely good! The feta adds a nice salty bite and the burst of sweetness from the fresh POM POM pomegranate arils brings such a delicious pop of flavor, as well as a contrast to the feta. Other that the roasted butternut squash and the pomegranate seeds, I called upon the usual suspects for a salad including some romaine lettuce, walnuts and feta. Of course I had to go with the pomegranate vinaigrette that I have been enjoying so much lately for the dressing. Enter this Butternut Squash Quinoa Salad.

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