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Author Notes: A sweet and spicy roasted squash salad with sweet pomegranate arils, tart dried cranberries, and crunchy oat clusters. (For this recipe, I used KIND Snacks Cinnamon Oat Clusters. —Elizabeth Stark
Serves 4 to 6
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 3/4 teaspoon plus 1 pinch sea salt, divided
- 1 small buttercup squash, peeled, cored, and seeded
- 2 teaspoons heat-tolerant vegetable oil, such as grapeseed
- 1/2 cup freshly squeezed orange juice
- 1/4 cup sweetened dried cranberries
- 1 cup pomegranate arils
- 3 tablespoons extra virgin olive oil
- 1 handful KIND Snacks Cinnamon Oat Clusters or granola of choice
- Preheat oven to 425° F. Slide two rimmed baking sheets in to preheat as well.
- In a small bowl, combine the cinnamon, paprika, and 3/4 teaspoon sea salt.
- Slice squash into even 3/4-inch thick wedges, and then cut each wedge into thirds. Set in a large bowl and toss with vegetable oil. Tossing with hands, sprinkle in spice mixture until each piece of squash is coated. Arrange squash on hot baking sheets, allowing 1 to 2 inches of space between each piece. Roast for 20 minutes, carefully flip squash, and roast for 10 to 15 minutes longer, or until edges are crisp and centers are tender.
- Meanwhile, combine orange juice and dried cranberries in a small bowl; set aside for 20 minutes, then remove cranberries from orange juice. In a small bowl, measure 2 tablespoons of the cranberry soaking liquid. Use a fork to whisk in a pinch of sea salt, followed by the olive oil.
- Just before serving, toss warm squash, cranberries, and pomegranate arils with a few drizzles of dressing and top with oat clusters. Arrange on plates, and serve immediately.
- This recipe is a Community Pick!