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Butternut Squash with Eggplant-Pomegranate Sauce

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Total Time (mins)
40
Difficulty
1
Servings
4
Ingredients
13
Total Prep Time: 15 minutes
Calories Per Serving: 230
Nutrients

Nutrition Facts

Serving Size 339g

Amount per serving
Calories 230 Calories from fat: 110
% Daily Value*
Fat 12 g 18 %
Saturated 1.5 g 8 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 20 mg 1 %
Carbohydrate 28 g 9 %
Fiber 8 g 32 %
Sugars 11 g
Protein 6 g
Vitamin A 240 %
Vitamin C 70 %
Calcium 10 %
Iron 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This salad is a celebration of fall vegetables. Roasting the butternut squash and eggplant reveals ambrosial flavors that are enhanced by fresh, leafy romaine and tangy pomegranate. Serve this as a hearty side salad or a vegetarian main.

Ingredients

  • 1 medium butternut squash
  • Nonstick olive oil spray
  • Coarse salt, to taste
  • 1 pkg. (9 oz.) DOLE® Leafy Romaine
  • 3 tablespoons pomegranate seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds, roasted
  • 3 tablespoons sliced almonds, toasted
  • Eggplant-pomegranate sauce (see recipe below)

Directions

  1. Preheat oven to 425°F.
  2. Peel skin off butternut squash, cut in half lengthwise and scoop out the seeds. Cut squash halves into thick wedges, about 1-1/2 inches. Arrange on baking sheet; spritz with olive oil spray and sprinkle with coarse salt. Bake 25 minutes or until soft yet not mushy. Cool slightly.
  3. Toss butternut squash with DOLE Leafy Romaine salad blend and arrange on a platter. Sprinkle with pomegranate seeds, pumpkin seeds, sunflower seeds and almonds. Spoon eggplant-pomegranate sauce over salad. Serve immediately.

Eggplant-Pomegranate Sauce: Roast eggplant in 425°F oven for 25 minutes or until it collapses. Scoop out flesh and mix with 1/2 cup chopped cilantro, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon grated lemon peel, 1 teaspoon pomegranate syrup and 1 teaspoon chopped garlic. Season to taste with salt and pepper.

Tip: Make plenty of the eggplant-pomegranate sauce. It also makes a delicious and flavorful dip. Serve with chips, vegetables or pita.

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Butternut Squash with Eggplant-Pomegranate Sauce This salad is a celebration of fall vegetables. Roasting the butternut squash and eggplant reveals ambrosial flavors that are enhanced by fresh, leafy romaine and tangy pomegranate. Serve this as a hearty side salad or a vegetarian main. Prep Time:15 minutes Cook time: Serves: 4
Nutrition facts: 230 Calories, 12 grams fat
Ingredients: 1 medium butternut squash, Nonstick olive oil spray, Coarse salt, to taste, 1 pkg. (9 oz.) DOLE® Leafy Romaine, 3 tablespoons pomegranate seeds, 2 tablespoons pumpkin seeds, 2 tablespoons sunflower seeds, roasted, 3 tablespoons sliced almonds, toasted, Eggplant-pomegranate sauce (see recipe below), Directions:Preheat oven to 425°F.Peel skin off butternut squash, cut in half lengthwise and scoop out the seeds. Cut squash halves into thick wedges, about 1-1/2 inches. Arrange on baking sheet; spritz with olive oil spray and sprinkle with coarse salt. Bake 25 minutes or until soft yet not mushy. Cool slightly.Toss butternut squash with DOLE Leafy Romaine salad blend and arrange on a platter. Sprinkle with pomegranate seeds, pumpkin seeds, sunflower seeds and almonds. Spoon eggplant-pomegranate sauce over salad. Serve immediately.

Eggplant-Pomegranate Sauce: Roast eggplant in 425°F oven for 25 minutes or until it collapses. Scoop out flesh and mix with 1/2 cup chopped cilantro, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon grated lemon peel, 1 teaspoon pomegranate syrup and 1 teaspoon chopped garlic. Season to taste with salt and pepper.

Tip: Make plenty of the eggplant-pomegranate sauce. It also makes a delicious and flavorful dip. Serve with chips, vegetables or pita.