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
4 to 6
plus 1 pinch sea salt, divided
small buttercup squash, peeled, cored, and seeded
heat-tolerant vegetable oil, such as grapeseed
freshly squeezed orange juice
sweetened dried cranberries
extra virgin olive oil
KIND Snacks Cinnamon Oat Clusters or granola of choice
In This Recipe
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.