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Roasted Butternut Squash Salad with Goat Cheese and Pomegranate

Roasted Butternut Squash Salad with Goat Cheese and Pomegranate
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A vibrant and nutritious Roasted Butternut Squash Salad featuring creamy goat cheese, juicy pomegranate seeds, and fresh mixed greens, dressed with a tangy and sweet olive oil-based dressing. Perfect as a healthy lunch, side dish, or elegant appetizer, this recipe combines seasonal flavors with simple preparation for a delicious and colorful meal.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (about 2–3 lbs), peeled and cut into 1-inch cubes
  • 4 cups mixed greens (arugula or baby spinach)
  • 1/2 cup pomegranate seeds
  • 4 oz goat cheese, crumbled (room temperature recommended)

Dressing

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice or balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional

  • 1/4 cup toasted pecans or walnuts
  • Fresh herbs like thyme or rosemary for garnish

Instructions

  1. Prepare and Roast the Squash: Peel the butternut squash and cut into even 1-inch cubes. Toss the cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in a preheated 400°F (200°C) oven for 25-30 minutes, stirring halfway through, until golden and tender.
  2. Assemble the Greens: While the squash cools slightly, place the mixed greens in a large bowl as the fresh base for the salad.
  3. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice or balsamic vinegar, honey or maple syrup, salt, and freshly ground black pepper. Taste and adjust to achieve a perfect balance of sweet and tangy flavors.
  4. Combine All Ingredients: Add the roasted butternut squash to the greens. Sprinkle pomegranate seeds and crumbled goat cheese over the top. Drizzle with the dressing, then gently toss everything to combine without crushing delicate ingredients.
  5. Add Optional Crunch: Scatter toasted pecans or walnuts on top for added texture and a rich nutty flavor, if desired.

Notes

  • Cut squash into uniform cubes to ensure even roasting and caramelization.
  • Remove pomegranate seeds carefully over a bowl of water to reduce mess and keep all the juice.
  • Use room temperature goat cheese for easier crumbling and better flavor distribution.
  • Adjust the dressing incrementally to balance sweetness and acidity without overpowering the salad.
  • Add nuts or seeds fresh just before serving to maintain crunch and texture contrast.

Nutrition

Keywords: roasted butternut squash, goat cheese, pomegranate salad, fall salad, healthy salad, seasonal salad, gluten free

Find it online: https://juliaglam.com/roasted-butternut-squash-salad-with-goat-cheese-and-pomegranate/