Roasted Butternut Squash Salad with Za’atar and Parsley
Warm roasted squash tossed with Middle Eastern spices, toasted pepitas, and bright pomegranate seeds.
Why This Recipe Works
The sweet, nutty profile of roasted squash finds its perfect match in pungent za'atar and bright pomegranate seeds. High-heat roasting on the lowest oven rack ensures deeply browned edges and a firm, tender texture.
Instructions
Adjust the oven rack to the lowest position and heat the oven to 450°F.
Toss the squash with 2 tablespoons of oil, salt, and pepper directly on a rimmed baking sheet. Spread the squash into an even layer and roast until it is tender and well-browned on the side touching the pan, about 25 to 30 minutes, tossing halfway through.
Sprinkle the za’atar over the hot squash while it is still on the baking sheet and let it rest for 5 minutes. The residual heat will bloom the spices, intensifying their flavor.
Whisk the remaining 2 tablespoons of oil, shallot, lemon juice, and honey together in a large bowl.
Add the warm squash, parsley, pepitas, and pomegranate seeds to the bowl. Gently fold the ingredients together until the squash is evenly coated. Serve warm or at room temperature.
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 2 days; serve at room temperature.
What substitutions can I make?
- pomegranate seeds: chopped red grapes or blueberries
