Roasted Butternut Pomegranate Salad (Printer-Friendly Version)
Colorful maple-roasted squash paired with tangy pomegranate and creamy goat cheese for a perfect winter bowl.
# What You'll Need:
→ Roasted Butternut Squash
01 -
3 cups butternut squash, peeled and cubed (about 1 lb)
02 -
2 tablespoons olive oil
03 -
1 teaspoon pure maple syrup
04 -
½ teaspoon smoked paprika
05 -
½ teaspoon salt
06 -
¼ teaspoon freshly ground black pepper
→ Salad Base
07 -
4 cups spring mix greens
08 -
1 cup shredded red cabbage
09 -
½ cup pomegranate arils
10 -
½ cup crumbled goat cheese
11 -
¼ cup toasted hulled pumpkin seeds
→ Dressing
12 -
3 tablespoons olive oil
13 -
1 tablespoon apple cider vinegar
14 -
1 teaspoon Dijon mustard
15 -
1 teaspoon pure maple syrup
16 -
½ teaspoon salt
17 -
¼ teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Set oven temperature to 425°F and line a baking sheet with parchment paper.
02 -
In a bowl, toss cubed squash with olive oil, maple syrup, smoked paprika, salt, and pepper until evenly coated.
03 -
Arrange squash cubes in a single layer on the prepared baking sheet without crowding. Roast for 25 to 30 minutes, stirring once halfway, until tender and lightly caramelized.
04 -
In a large bowl or platter, combine spring mix and shredded cabbage. Evenly distribute pomegranate arils, toasted pumpkin seeds, and crumbled goat cheese on top.
05 -
Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper in a small bowl until emulsified.
06 -
Allow roasted squash to cool slightly. Layer warm squash over the salad base, then drizzle with dressing or serve it on the side.
# Additional Tips:
01 -
Ensure squash cubes are spaced to prevent steaming and achieve caramelization. Adjust dressing acidity or sweetness as preferred.
02 -
The salad can be served warm or at room temperature for preferred texture.