Description
A vibrant and flavorful Butternut Squash Salad featuring roasted, spiced squash tossed with fresh greens, creamy goat cheese, sweet Medjool dates, crunchy pistachios, and juicy pomegranate seeds, all brought together by a tangy cider date dressing. Perfect as a hearty main or a festive holiday side dish.
Ingredients
Scale
Roasted Butternut Squash
- 1 small butternut squash (peeled, seeded, and cubed)
- ½ to 1 teaspoon extra-virgin olive oil
- Sea salt and freshly ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper (less if sensitive to spice)
Salad
- 6 cups loose-packed spring mix greens
- 2 ounces goat cheese (torn into smaller pieces)
- 2 Medjool dates (pitted and diced)
- ¼ cup pomegranate seeds
- ¼ cup pistachios (toasted and crushed)
Cider Date Dressing
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 Medjool date (pitted)
- ½ garlic clove
- ⅛ teaspoon ground cumin
- 3 to 5 tablespoons water (as needed to blend)
- Sea salt and freshly ground black pepper
Instructions
- Preheat and Roast Squash: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly. Roast for 30 to 35 minutes until tender and browned on the edges.
- Mix Spice Blend: In a small bowl, combine ground cumin, coriander, cinnamon, and cayenne pepper. Set aside for later use with the squash.
- Prepare Cider Date Dressing: In a blender, combine olive oil, apple cider vinegar, lemon juice, pitted date, garlic, ground cumin, and 3 tablespoons of water. Blend until smooth, adding 1 to 2 more tablespoons of water as needed to achieve desired consistency. Season with salt and freshly ground black pepper to taste.
- Toss Roasted Squash with Spices: Remove the butternut squash from the oven and let it cool slightly. While still warm, toss the cubes with the prepared spice mixture to evenly coat.
- Assemble the Salad: In a large salad bowl, place the spring mix greens and half of the roasted squash. Drizzle with one-third of the dressing and toss lightly to combine. Add the remaining squash, goat cheese, diced dates, pomegranate seeds, and toasted pistachios. Drizzle with additional dressing as desired. Serve immediately for best freshness.
Notes
- This salad is rich in contrasting flavors and textures, making it satisfying enough as a main course or beautiful as a holiday side dish.
- Adjust cayenne pepper quantity according to your preferred spice level.
- Goat cheese can be substituted with feta or a vegan cheese to suit dietary needs.
- To toast pistachios, spread them evenly on a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- The cider date dressing keeps well and can be refrigerated for up to 3 days; stir before using.
Nutrition
- Serving Size: 1 salad serving (1/4 of recipe)
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
