Roasted butternut squash salad with za'atar and parsley

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to lowest position and heat oven to 450°. Toss squash with one tablespoon oil in bowl and season with salt and pepper. Lay squash and single layer on rimmed baking sheet and roast until well browned and tender, 30 to 35 minutes, stirring halfway through roasting time. Remove squash from oven, sprinkle with zatar, and let cool for 15 minutes.

Step 2

Whisk shallot, lemon juice, honey, and 1/4 teaspoon salt together in large bowl. Whisking constantly, drizzle in remaining 3 tablespoons oil. Add squash, parsley, and pepitas and toss gently to combine. Arrange on platter, sprinkle with pomegranate seeds, and serve.