Spiced Roasted Butternut Squash Salad with Pomegranate, Goat Cheese, and Date Dressing Recipe

If you’re craving a salad that’s a little different, bursting with sweet, tangy, and savory flavors all at once, then you’re going to adore this Spiced Roasted Butternut Squash Salad with Pomegranate, Goat Cheese, and Date Dressing Recipe. It’s one of those dishes that feels festive and comforting, perfect for fall and winter, but honestly, I make it year-round. Roasting the butternut squash with a warm spice blend gives it such an irresistible depth, and then the tart pomegranate seeds and creamy goat cheese just bring everything to life. I can’t wait to share how I make it—and trust me, once you try this salad, it’ll be a staple in your kitchen too!

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Ingredients You’ll Need

This salad comes together from a handful of wholesome ingredients that complement each other beautifully—think sweet roasted squash meets tangy pomegranate and creamy goat cheese, all elevated by a spiced date dressing. I always recommend picking fresh, firm butternut squash and ripe Medjool dates for the best flavor and texture.

• Butternut squash: Make sure to pick a small-to-medium squash that’s firm and free of blemishes—this ensures sweetness and tenderness when roasted.
• Extra-virgin olive oil: Use a good-quality oil here to bring out fresh, fruity notes in both the roasting and the dressing.
• Sea salt and freshly ground black pepper: Essential for seasoning and balancing flavors; freshly ground pepper always tastes brighter.
• Ground cumin, coriander, cinnamon, and cayenne pepper: This warm spice blend is what makes the roasted squash sing with complexity—tiny tweaks in proportions let you customize the heat.
• Spring mix greens: A nice loose mix adds a fresh, peppery contrast to the roasted vegetables and cheese.
• Goat cheese: I love using crumbly, soft goat cheese for its tang and creamy texture; feel free to crumble it generously!
• Medjool dates: Their rich sweetness is perfect in the dressing and tossed into the salad for chewy bursts of flavor.
• Pomegranate seeds: These jewel-like seeds bring a refreshing, tart crunch to every bite.
• Pistachios: Toasted and crushed pistachios add a lovely nutty crunch and vibrant color.
• Apple cider vinegar and fresh lemon juice: These brighten the dressing with tangy zest to balance the natural sweetness of dates.
• Garlic: Just a small amount in the dressing adds depth without overpowering the other flavors.
• Water: Allows you to thin the dressing to your preferred consistency.

Variations

One of the things I love most about the Spiced Roasted Butternut Squash Salad with Pomegranate, Goat Cheese, and Date Dressing Recipe is how easy it is to make it your own. Whether you want to dial up the spice, swap ingredients to suit dietary needs, or change up textures, this salad is super flexible. Experiment and see what works best for you!

• Add Protein: Sometimes I throw in some roasted chickpeas or grilled chicken to turn this into a heartier meal that keeps me full longer.
• Make it Vegan: Swap the goat cheese for a plant-based cheese or sprinkle toasted pumpkin seeds instead for that satisfying richness.
• Adjust the Heat: If you’re spice-sensitive, reduce the cayenne or leave it out altogether; if you love it spicy, add a dash more or a sprinkle of chili flakes on top.
• Seasonal Greens: Switch out spring mix for arugula or baby kale to add peppery or earthy notes depending on what you have on hand.

How to Make Spiced Roasted Butternut Squash Salad with Pomegranate, Goat Cheese, and Date Dressing Recipe

Step 1: Roast Your Butternut Squash to Perfection

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. Cube your peeled, seeded butternut squash evenly so they roast uniformly—this makes a world of difference. Toss the cubes with ½ to 1 teaspoon of extra-virgin olive oil, then sprinkle with sea salt and freshly ground pepper. Spread them out in a single layer on your baking sheet; don’t overcrowd, or they’ll steam instead of roast. Pop them in the oven and roast for about 30 to 35 minutes. You’re looking for tender squash with golden, caramelized edges. I like to check around 25 minutes to give them a gentle toss and help them brown evenly. Once done, let them cool slightly before moving on to the next step.

Step 2: Spice It Up with the Warm Spice Blend

While the squash chills just a bit, in a small bowl, whisk together your ground cumin, coriander, cinnamon, and cayenne pepper. This unique spice combo is the secret handshake of this salad—it adds a subtle complexity without overwhelming the squash’s natural sweetness. When the squash is still a little warm, toss it gently with the spice blend so every cube gets kissed by those warm flavors. This step really lifts the dish and makes it memorable.

Step 3: Whip Up the Date Dressing

The dressing is a game changer. In your blender, add 5 tablespoons of extra-virgin olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon fresh lemon juice, 1 pitted Medjool date, half a garlic clove, a pinch of ground cumin, and 3 tablespoons of water to start. Blend until smooth, adding up to 2 more tablespoons of water if needed to reach a pourable consistency that’s a little thick but not gloopy. Season with salt and freshly ground pepper to taste. The date’s natural sweetness pairs so beautifully with the tangy vinegar and bright lemon, while the garlic and cumin build layers of flavor. I always taste and adjust—sometimes that extra splash of lemon lifts the dressing perfectly.

Step 4: Assemble the Salad Like a Pro

Grab a large bowl and toss half the spring mix with half the roasted spiced squash. Drizzle with about a third of your dressing and toss gently to coat without bruising the greens. Then layer on the rest of the squash, sprinkle the torn goat cheese, diced dates, pomegranate seeds, and toasted crushed pistachios. Finish by drizzling on more of the dressing—adding as much as you love for that perfect bite of tangy sweetness. Serve immediately and watch your family or guests go crazy for it!

How to Serve Spiced Roasted Butternut Squash Salad with Pomegranate, Goat Cheese, and Date Dressing Recipe

Garnishes

I love finishing this salad with a few extra pomegranate seeds and a scatter of fresh herbs like parsley or mint for a pop of color and freshness. Sometimes I’ll add a little extra cracked black pepper or a light drizzle of honey to make those sweet-savory contrasts even more vivid.

Side Dishes

This salad stands proudly on its own, but when I want to make a full meal, I pair it with warm flatbread or a bowl of lentil soup for a cozy, balanced dinner. It also makes a gorgeous side next to roasted chicken or turkey, especially during the holidays.

Creative Ways to Present

For special occasions, I like to serve this salad in individual mason jars or on rustic wooden boards with small bowls of extra dressing on the side. Layering the ingredients beautifully so the colors peek through makes it a real showstopper! You can also play with the shape of the squash cubes to add a little whimsy—some wedges mixed with cubes really catch the eye.

Make Ahead and Storage

Storing Leftovers

If I have leftovers, I store the roasted squash and the dressing separately in airtight containers in the fridge to keep flavors fresh and textures optimal. When kept like this, the squash stays wonderful for up to 3 days, and the dressing keeps for about a week. The greens, however, I always add fresh before serving because they wilt quickly.

Freezing

I don’t recommend freezing this salad fully assembled because the greens and dressing don’t hold up well. However, roasted butternut squash freezes beautifully by itself, so if you want to prep ahead, roast the squash and freeze it in portions. Then make the salad fresh when you’re ready to eat.

Reheating

Leftover roasted squash is easy to reheat—pop it in a 350°F oven for about 10 minutes until warm and crisp again. Avoid the microwave if you want to keep that lovely roasted texture. Toss the reheated squash with fresh salad greens and dressing right before serving.

FAQs

Final Thoughts

I absolutely love how the Spiced Roasted Butternut Squash Salad with Pomegranate, Goat Cheese, and Date Dressing Recipe comes together to create such a memorable dish that feels both homey and special. When I first tried this salad, I was amazed at how those simple ingredients—roasted squash, pomegranate, and a naturally sweet dressing—could make such a flavorful impact. It’s one of those recipes I reach for when I want to impress yet keep things easy and healthy. You’ll find it quickly becomes a crowd favorite, whether it’s a weeknight meal or your holiday table. Give it a go—you’re going to love it as much as I do.

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