Butternut Squash Salad
This butternut squash salad combines roasted squash with crisp greens, pomegranate, goat cheese, walnuts, and pepitas, all tossed in a tangy pomegranate dressing.
Servings: 8
Equipment
Ingredients
For the Roasted Squash
- 1 pound butternut squash peeled and sliced into half moons or diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- salt and freshly ground black pepper to taste
For the Salad
- 6 cups mixed greens
- 2 cups baby arugula
- 2 cups fresh pomegranate arils
- ½ cup pepitas
- ½ cup walnut pieces
- 4 ounces goat cheese crumbled
For the Dressing
- 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
- salt and freshly ground black pepper to taste
Instructions
- Prep. Preheat the oven to 425˚F and line a baking sheet with foil or parchment paper.
- Season the squash. Add the butternut squash to the baking sheet. Drizzle with 2 tablespoons of olive oil and maple syrup, season with salt and pepper, and toss to coat. Spread the squash in a single layer.
- Roast. Transfer the butternut squash to the oven and roast for 15 to 18 minutes, or until tender and lightly browned around the edges. Remove it from the oven and let it cool slightly.
- Make the dressing. Meanwhile, combine the extra virgin olive oil, pomegranate juice, 1 tablespoon of apple cider vinegar, Dijon mustard, honey, salt, and pepper in a jar or small bowl. Shake or whisk until combined. Taste and add more vinegar, honey, salt, or pepper as needed.
- Assemble the salad. Add the mixed greens and arugula to a large serving bowl or platter. Top with the pomegranate arils, pepitas, walnuts, and roasted butternut squash.
- Dress and serve. Drizzle the dressing over the salad and gently toss to combine. Sprinkle with the crumbled goat cheese and serve.
Notes
- Try this salad with different winter squashes like acorn or delicata. Add raisins, dried cranberries, apples, or grapes, plus your favorite greens, nuts, and seeds.
- To add protein, consider options like cold-cooked chicken, hard-boiled eggs, deli meats, or bacon crumbles.
- If the salad tastes a bit bland, add more salt and pepper, or adjust the dressing's saltiness or sweetness and seasonings as needed.
- This salad can serve up to 8 people as a side salad.
Nutrition
Calories: 325kcal | Carbohydrates: 21g | Protein: 8g | Fat: 25g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 77mg | Potassium: 487mg | Fiber: 4g | Sugar: 10g | Vitamin A: 6637IU | Vitamin C: 24mg | Calcium: 81mg | Iron: 2mg
