Lobster & Butternut Squash Salad with Pomegranate Dressing and Micro Watercress

Date Added: Dec 4, 2011 Continental Appetizers
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Prep Time

10 mins

Cook Time

0 mins

Ready In

10 mins



*to adjust serving size click on "serving box".


A light salad of butternut squash, lobster and yellow tomatoes, finished with a delicious pomegranate dressing.


  • 1  Cup(s) Butternut Squash, peeled and sliced into matchstick pieces
  • 1
  • 1/2  Cup(s) Maine Lobster Meat, boiled and chilled, cut into chunks1
  • 2
  • 1  Each Yellow Tomato, thinly sliced
  • 3
  •  As Needed Pomegranate Dressing
  • 4


    1. Place slices of tomato inside of a ring mold to form a tight crown
    2. Place ring mold on a plate
    3. Add butternut squash and lobster to a bowl
    4. Add dressing and mix together
    5. Fill up ring mold with salad
    6. Carefully remove ring mold from salad
    7. Top with micro watercress
    8. Drizzle plate with extra pomegranate dressing

    Pomegranate Dressing


  • 1/2 Cup(s) Pomegranate Seeds
  • 2 Table Spoon(s) Pomegranate Juice
  • 4 Table Spoon(s) Extra Virgin Olive Oil
  • To Taste Salt & Pepper
  • Directions

    1. Add ingredients to a mixing bowl
    2. Using the back of a spoon, break up half of the pomegranate seeds
    3. Mix together
    4. Taste and season with salt and pepper as needed

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