I love a good salad! This roasted butternut squash salad with pomegranate seeds recipe is nothing short of perfect for the holiday season!
Ingredients
butternut squash: you can peel, deseed, and cut a whole squash or use this already cut butternut squash from Trader Joes! It's seasonal, so make sure you get your hands on it before it's gone!
greens: your choice! spring mix greens, spinach or kale
dried cranberries
honey goat cheese: Trader joe's has a good one!
candied pecans
olive oil
lemon
pomegranate seeds
sea salt & pepper
Twist: Seven Spice (allspice, ground cardamom, ground black pepper, ground nutmeg, ground cinnamon, ground ginger)
Instructions
- See below
Substitutions
- If you don't have seven spice, you can use cumin and cinnamon. This salad can be eaten warm or cold - which means you can prep ingredients the night before and then add dressing when ready to serve!
Variations
- Greens - you can use spring mix, kale, spinach
- Cheese - you can use goat cheese or feta cheese
Equipment
Flat sheet pan, parchment paper, mixing bowls, whisk
Storage
You can put in a tight container and store the night before serving (make sure to exclude dressing).
Top tip
You don't need to cut vegetables. You can buy pre-cut, and wash butternut squash if you are in a pinch! It tastes just as delicious and can save you precious time on the big day!
Roasted Butternut Squash Holiday Salad
Ingredients
- 1 small butternut squash peeled, deseeded, and cut into 1 inch pieces
- 1 5 oz bag spinach & spring green mix
- 2 tbsp dried cranberries
- 2.5 oz crumbled goat cheese
- 1/4 cup candied pecans
- 1 tbsp olive oil
- 1/2 lemon
- 2 tbsp pomegranate seeds
- 1/2 tsp kosher salt
TWIST
- 1 tbsp seven spice allspice, ground cardamom, ground black pepper, ground nutmeg, ground cinnamon, ground ginger
Dressing
- 1 tbsp olive oil
- 1/2 lemon
- 1/2 tbsp organic maple agave syrup (or honey)
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 400 degrees on bake, place parchment paper on large baking sheet.
- Place the butternut squash cubes onto glass mixing bowl and drizzle olive oil on top, add seven spice seasoning. Season with salt and pepper and toss to coat. Spread the butternut squash evenly on pan and roast until soft and slightly caramelized. Bake for 30-35 minutes. Set aside to cool while preparing the rest of the salad.
- In a small mixing bowl, whisk together dressing ingredients (olive oil, lemon, honey, salt and pepper).
- Add the greens onto your salad bowl. Top with the roasted butternut squash, and begin to layer on top with goat cheese, cranberries, candied pecans and sprinkle pomegranate seeds.
- Add honey-lemon dressing on top and mix when ready to serve!
Anonymous says
It’s a must make salad this holiday season!