Go Back
–+ servings
Butternut Squash Holiday Salad

Roasted Butternut Squash Holiday Salad

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Dinner, Lunch
Cuisine Mediterranean
Servings 6

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!
Keyword Salad
Tried this recipe?Let us know how it was!