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Roasted Butternut Squash Salad

Roasted Butternut Squash Salad
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Experience a burst of flavors with this Roasted Butternut Squash Salad, a vibrant blend of seasonal ingredients that’s perfect for any occasion. The tender roasted butternut squash pairs beautifully with crunchy walnuts and creamy goat cheese, all tossed in a zesty pomegranate dressing. This salad is not only visually appealing but also packed with nutrients, making it an excellent choice for a light lunch or a festive side dish. Whether you’re hosting a holiday gathering or enjoying a weeknight meal, this salad will impress with its fresh taste and colorful presentation.

Ingredients

Scale
  • 1 pound butternut squash (peeled and diced)
  • 6 cups mixed greens
  • 2 cups fresh pomegranate arils
  • ½ cup walnuts (chopped)
  • ½ cup pepitas
  • 4 ounces goat cheese (crumbled)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • salt and freshly ground black pepper (to taste)
  • ¼ cup extra virgin olive oil
  • ¼ cup pomegranate juice
  • 1 to 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • ½ tablespoon honey (or to taste)

Instructions

  1. Preheat the oven to 425˚F.
  2. On a baking sheet lined with foil, toss diced butternut squash with olive oil, maple syrup, salt, and pepper. Roast for 15 to 18 minutes until tender.
  3. In a large bowl, arrange mixed greens and arugula. Top with pomegranate arils, walnuts, and pepitas.
  4. For the dressing, combine olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper in a jar or bowl; shake or whisk until well mixed.
  5. Add roasted squash to the salad bowl and drizzle dressing over everything. Gently toss to combine; top with crumbled goat cheese before serving.

Nutrition

Find it online: https://sweetrecipetime.com/roasted-butternut-squash-salad/