This simple sweet and savory side really packs it all in with great nutrition, flavor, color, and texture in these prime seasonal ingredients. Beets, butternut and pomegranate are often available year-round but are all beautiful fall season crops packed with antioxidants and vitamins. Once again, color definitely played into my recipe design. There is something truly breathtaking about this combination of vibrant, healthy, whole food ingredients. I hope you enjoy!
1 Butternut squash with a large shaft or two medium-sized butternut squashes
1 Tbsp. avocado oil
1 tsp olive oil
3 – 4 Cups beet greens, your choice of color, washed well and roughly chopped
¾ Cup of pomegranate arils
2 tsp. balsamic reduction (see: Simple Balsamic Reduction recipe)
Salt to taste
PREHEAT oven to 475 degrees.
BRING medium pot of salted water to boil.
PREPARE a bowl with ice and water.
SLICE the bulb of the butternut squash off and reserve for another meal.
SLICE the butternut stem off the shaft and peel the skin completely.
USING your spiralizer, make into noodles.
TOSS to coat the noodles with avocado oil and salt.
SPREAD the noodles out on a large parchment lined baking sheet.
BAKE for approximately 5 minutes until cooked but still al dente.
ADJUST to broil for 1-2 minutes, watching the entire time for delightful crispy bits.
REMOVE sheet pan from the oven, allow to cool.
BLANCH chopped beet greens in salted boiling water for 1 minute, then shock in ice bath.
REMOVE from ice once cooled, dry the greens on a clean dish cloth.
ONCE noodles are cooled, compile salad in a serving dish with the greens and arils.
TOSS with olive oil and salt.
DRIZZLE with balsamic reduction.