roasted squash side dish

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.

Roasted Squash Salad

1½ Pounds Butternut Squash (peeled, seeds

Tablespoon Olive Oil

Salt and Black Pepper

oz Mixed Lettuces (buttercrunch, mesclun, spinach, etc)

Cup Red Onion (peeled and thinly sliced)

Cup Pomegranate Arils

Cup Dried Cranberries

½ Cup Pecans (rough chopped)

Tablespoons Pepitas (Styrian Pumpkin Seeds) (Substitute with sunflower or hemp seeds)

Cup Crumbled Goat Cheese (can substitute with crumbled feta)

Cup Olive Oil (extra virgin

Cup Balsamic Vinegar (Good quality)

Clove Garlic (peeled and finely minced (about 1.5 tsp))

Dijon Mustard

Tablespoons Honey

Salt and Black Pepper (to taste)

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.

Super simple and added more dried cranberries rather than pomegranate. Used feta because it's easier.

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Roasted Squash Salad

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