Asparagus & Butternut Squash Salad, Poached Eggs & Pomegranate Vinaigrette… A super quality pomegranate vinegar eliminates the need for much olive oil in this recipe, as it will balance beautifully against the mild bitterness of asparagus and bring out the best in subtly sweet butternut squash. I love O Olive Oil Company’s Pomegranate Champagne Vinegar, which is available at Whole Foods and many other grocery stores.
Asparagus & Butternut Squash Salad, Poached Eggs & Pomegranate Vinaigrette
20 min
| Serves 6 |
243 calories per serving
Ingredients
Asparagus & Butternut Salad
- 1 pound asparagus, rinsed and trimmed
- 1 pound butternut squash, peeled and cut into cubes
- 1/2 pint cherry tomatoes, halved
- 1/4 cup smoked almonds, roughly chopped
- 3 tablespoons grated Parmesan cheese
- 6 eggs
- Salt & fresh ground pepper to taste
Pomegranate Vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pomegranate vinegar
- Salt & fresh ground pepper to taste
Directions
Prepare the salad: In a microwave-proof serving dish, cook the asparagus, covered, on a high setting for 2 minutes. Remove and transfer to a cutting board to cool. Transfer the squash to the serving bowl and microwave for about 3 – 4 minutes, or until fork tender. Toss the squash to release steam and set aside. Slice the asparagus into roughly 1 inch pieces and add to the squash along with the tomatoes. Drizzle the olive oil and pomegranate vinegar over the salad, add salt and fresh ground pepper to taste, and toss the salad well . Divide the salad among six bowls or plates. Garnish each with the Parmesan cheese and chopped almonds.
Prepare the eggs and assemble the salads: In a large shallow skillet, heat several inches of salted water to boiling. Turn down the heat to a simmer, and crack the eggs into the water. Cook for about 3 minutes for medium-soft eggs. Using a slotted spatula, lift the eggs out of the skillet and arrange on top of the salads. Sprinkle with salt and fresh ground pepper. Serve, and enjoy!