Side DishMiddle Eastern
Roasted Butternut & Parsley Salad
Warm spiced butternut over parsley with pomegranate molasses, almonds and pomegranate seeds.
35 min 2 servings
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Ingredients
For 2 servings
- 150 g flat-leaf parsley, chopped
- 1 piece butternut squash, cubed
- 40 g pomegranate molasses
- 50 g pomegranate seeds
- 35 g almonds, chopped
- 28 g extra-virgin olive oil
- 2 g ground cumin
- 1 pinch ground cinnamon
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 280 kcal
- Protein
- 7 g
- Carbs
- 23 g
- Fat
- 18 g
Allergens: Nuts, tree_nuts
Estimated from ingredient data.
Method
Heat the oven to 200°C. Toss the squash with the oil, cumin, cinnamon and seasoning and roast for 25–30 minutes, until golden and tender.
Toss the parsley with the pomegranate molasses.
Fold the cooled squash gently through the parsley.
Scatter with almonds and pomegranate seeds just before serving.
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