Packed with texture, THIS Roasted Squash Salad includes warm roasted butternut squash, juicy pomegranate seeds, creamy goat cheese, and a tangy homemade vinaigrette for a salad that’s as satisfying as it is irresistible.
2TablespoonsPepitas (Styrian Pumpkin Seeds)Substitute with sunflower or hemp seeds
⅓CupCrumbled Goat Cheesecan substitute with crumbled feta
For the Dressing
¾CupOlive Oilextra virgin or light tasting
¼CupBalsamic VinegarGood quality
1CloveGarlic peeled and finely minced (about 1.5 tsp)
1TeaspoonDijon Mustard
1TablespoonsHoney
Salt and Black Pepperto taste
Instructions
Toast Pecans (optional). Space them out on a large, rimmed cookie sheet lined with parchment paper. Bake at 350 degrees F for 7 mins. Flip and toss. Return and bake for another 5-7 minutes or until fragrant and slightly darkened. Let fully cool before adding to salad.
Roast the Butternut Squash. Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicon baking mat. Toss the squash cubes in 1 tablespoon olive oil and season with salt and pepper. Spread butternut squash cubes onto the baking sheet into a single layer with space between pieces. Bake for about 15 minutes and flip the squash when the down sides start to brown. Bake for an additional 7-10 minutes until tender and edges are browned to your desired crispness. Remove from oven once done and you can serve warm or cooled on top of the salad.
Make the vinaigrette. In a blender or food processor, blend all ingredients together and refrigerate until ready to use. Blending them this way makes it creamier and lighter in color than stirring. You can also shake vigorously in a jar for about 3-5 minutes until emulsified.
While the squash is roasting, assemble the salad. Rinse, spin, and add the greens to a large salad bowl or individual bowls. In a medium bowl, mix together the red onions, cranberries, pomegranate arils, pecans, pepitas (pumpkin seeds), and crumbled goat cheese.
When the squash is done, put everything together. Drizzle and toss the salad greens in a bit of dressing while the squash is just out of the oven or serve on the side. Add the warm squash over top of the salad and sprinkle the toppings mix evenly between individual portions.