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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.
40 Minutes Total time 15 Minutes Prep time 25 Minutes Cook Time 230 Calories 4 Servings



  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.

Tips & tricks

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

Dinner Fall Mains

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