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Organic Recipes > Salad or Side > Roasted Red Kuri Squash Salad

Roasted Red Kuri Squash Salad (Serves 4)
courtesy of Kate Hackworthy

This Roasted Red Kuri Squash Salad is full of feta, chopped pecans, and pomegranate seeds and has a homemade Balsamic Maple Mustard Dressing.

1 red kuri squash
2 tablespoons extra virgin olive oil
2 tablespoons maple syrup
⅛ teaspoon salt
⅛ teaspoon black pepper
6 ounces lettuce mixed leaves
½ cup feta cheese crumbled or vegan feta
½ cup pomegranate seeds
¼ cup pecans
¼ cup pumpkin seeds

3 tablespoons extra virgin olive oil
1 ½ tablespoons maple syrup
1 tablespoon dijon mustard
1 tablespoon balsamic vinegar
pinch of salt and pepper

  1. Preheat the oven to 400° F (200°C). Line baking sheet with baking parchment paper.
  2. Wash the outside of the squash well. Using a sharp knife, carefully cut the red kuri squash in half and scoop out and discard the seeds, then slice into ¾”-inch slices.
  3. Mix the maple syrup and olive oil in a large bowl, then add the squash and use your hands to coat the slices well. Place the red kuri squash slices onto the prepared baking sheet in a single layer and season with the salt and pepper.
  4. Place into the oven and roast for 15 minutes, then flip each piece over and roast for a further 10-15 minutes or until golden brown.
  5. Meanwhile, for the dressing, whisk the ingredients together in a small bowl. Taste and adjust seasonings as desired. Set aside.
  6. To serve, pile the plates or a serving dish with the lettuce and top with the roasted squash. Sprinkle with the crumbled feta, pomegranate seeds, pumpkin seeds and pecans. Drizzle with dressing.

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