This amazing Roasted Butternut Squash Salad is packed with tender butternut squash, salad greens, pomegranate arils, goat cheese, walnuts, and pepitas, tossed with a tangy pomegranate dressing.
Servings : 8
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
For the Roasted Squash
1poundbutternut squash,peeled and sliced into half moons or diced into 1-inch cubes
Line a baking sheet with foil. Transfer the diced butternut squash to the baking sheet and drizzle the squash with oil and maple syrup; season with salt and pepper, and toss to combine.
Roast for 15 to 18 minutes or until tender.
Arrange mixed greens and arugula on a large salad plate or a salad bowl. To the salad greens, add pomegranate arils, pepitas, and walnut halves. Set aside.
Meanwhile, make the dressing, and in a jar or a mixing bowl, combine the olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper; shake or whisk to combine. Taste and adjust accordingly.
Pour the dressing over the salad greens and gently toss to combine.
Remove the butternut squash from the oven and add it to the salad; toss gently to combine.
Top the salad with goat cheese, taste and adjust accordingly, and serve.
Try this salad with different winter squashes like acorn or delicata. Use raisins, dried cranberries, apples, or grapes, and add in 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.
FYI, this salad can serve up to 8 people as a side salad.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.