Description
A vibrant and nutritious Butternut Squash Salad featuring roasted butternut squash, mixed greens, pomegranate arils, pepitas, walnuts, and crumbled goat cheese, tossed in a tangy pomegranate dressing. Perfect for a healthy, flavorful meal or side dish with a delightful balance of sweet, savory, and tangy flavors.
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 to prepare for roasting the butternut squash.
- Season the squash. Place the butternut squash on the baking sheet. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of maple syrup. Season with salt and freshly ground black pepper, then toss to coat the squash evenly. Spread the squash pieces in a single layer for even roasting.
- Roast. Transfer the baking sheet to the oven and roast the squash for 15 to 18 minutes until tender and lightly browned around the edges. Remove from the oven and allow it to cool slightly before assembling the salad.
- Make the dressing. While the squash is roasting, combine ¼ cup extra virgin olive oil, ¼ cup pomegranate juice, 1 tablespoon apple cider vinegar (add more if needed), 1 teaspoon Dijon mustard, ½ tablespoon honey, salt, and pepper in a jar or small bowl. Whisk or shake vigorously until well combined. Adjust seasoning to taste.
- Assemble the salad. In a large serving bowl or platter, add 6 cups mixed greens and 2 cups baby arugula. Top with 2 cups fresh pomegranate arils, ½ cup pepitas, ½ cup walnut pieces, and the roasted butternut squash.
- Dress and serve. Drizzle the prepared dressing over the salad and gently toss to combine all ingredients. Sprinkle 4 ounces of crumbled goat cheese on top and serve immediately for a fresh and delicious salad experience.
Notes
- Feel free to substitute walnuts with pecans or almonds for different nutty flavors.
- To make this salad vegan, omit the goat cheese or replace it with a plant-based cheese alternative.
- Roast the butternut squash ahead of time and store it in the fridge for up to 2 days for quicker assembling.
- Add cooked quinoa or farro for a more filling grain-based salad.
- If pomegranate juice is unavailable, use cranberry juice as a substitute in the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
