Description
A vibrant and hearty Butternut Squash Salad featuring roasted butternut squash cubes seasoned with warm spices, tossed with fresh spring greens, creamy goat cheese, sweet dates, crunchy pistachios, and jewel-like pomegranate seeds. Finished with a tangy and slightly sweet cider-date dressing, this salad is perfect as a satisfying main dish or an elegant side.
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, to taste
- 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, to taste
Instructions
- Preheat and Roast Squash: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the cubed butternut squash on the sheet, drizzle with olive oil, and season with sea salt and black pepper. Toss to coat evenly and spread in a single layer. Roast for 30 to 35 minutes until tender and browned around the edges.
- Prepare Spice Mix: In a small bowl, combine ground cumin, ground coriander, cinnamon, and cayenne pepper. Set aside to use with the roasted squash.
- Make Cider Date Dressing: In a blender, combine the olive oil, apple cider vinegar, lemon juice, pitted date, garlic clove, ground cumin, and 3 tablespoons of water. Blend until smooth, adding up to 2 more tablespoons of water to achieve desired consistency. Season with salt and freshly ground pepper to taste.
- Toss Squash with Spices: Once the roasted butternut squash has cooled slightly but remains warm, toss it with the prepared spice mixture to evenly coat the cubes with the warm, aromatic flavors.
- Assemble the Salad: In a large salad bowl, arrange the spring mix greens along with half of the roasted squash. Drizzle with about one-third of the cider date dressing and toss lightly. Add the remaining squash, goat cheese pieces, diced dates, pomegranate seeds, and toasted pistachios. Drizzle with additional dressing as desired, toss gently, and serve immediately for the best fresh flavor.
Notes
- This salad balances sweet, savory, and spicy flavors with a delightful crunch from pistachios and pop from pomegranate seeds.
- It is hearty enough to serve as a light main course or a festive side for holiday meals.
- Adjust the cayenne pepper quantity according to your spice preference.
- To save time, you can toast pistachios in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant.
- The salad is best served fresh as the greens can wilt if dressed too far in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
