Dinner

Spiced Roasted Butternut Squash Salad with Pomegranate, Dates, and Goat Cheese Recipe

ByIsabella Vance December 10, 2025December 10, 2025

Introduction

This vibrant Butternut Squash Salad is a delightful blend of sweet, savory, and spicy flavors. Roasted squash pairs perfectly with tangy goat cheese, sweet dates, and crunchy pistachios, all brought together by a zesty cider date dressing. It’s a refreshing, colorful dish ideal for any season.

A white plate filled with a mixed green salad that has several layers: a base of leafy greens including spinach and dark purple-red lettuce, scattered roasted orange butternut squash cubes on top, sprinkled with small bright red pomegranate seeds, crumbled white cheese, and some brown nut pieces adding texture. The plate sits on a white marbled surface with a purple cloth napkin on the side, accompanied by a small white bowl of pomegranate seeds and a white bowl with light dressing nearby, with a silver spoon placed casually next to the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small butternut squash (peeled, seeded, and cubed)
½ to 1 teaspoon extra-virgin olive oil
Sea salt and freshly ground black pepper
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper (less if sensitive to spice)
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)
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)

Instructions

Step 1: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.
Step 2: In a small bowl, stir together the ground cumin, ground coriander, cinnamon, and cayenne pepper. Set aside.
Step 3: Make the cider date dressing by combining the olive oil, apple cider vinegar, lemon juice, pitted date, garlic clove, ground cumin, and 3 tablespoons of water in a blender. Add 1 to 2 more tablespoons of water as needed to blend until smooth. Season with salt and freshly ground black pepper to taste.
Step 4: Remove the roasted butternut squash from the oven and let it cool slightly. While still warm, toss the squash with the prepared spice mixture.
Step 5: Assemble the salad by placing the spring mix greens and half of the roasted squash in a large bowl. Drizzle with one-third of the dressing and toss lightly. Add the remaining roasted squash, goat cheese, diced dates, pomegranate seeds, and crushed pistachios. Drizzle with more dressing as desired and serve immediately.

Tips & Variations

Toast pistachios lightly in a dry pan before crushing to enhance their flavor.
Swap goat cheese for feta or omit cheese for a vegan option.
Adjust the cayenne pepper to your spice preference or leave it out for a milder taste.
Add cooked quinoa or farro to make this salad more filling.

Storage

Store leftover salad components separately in airtight containers. Keep the dressing refrigerated for up to 5 days. Combine and toss just before serving to maintain freshness and prevent the greens from wilting. Roasted butternut squash can be stored for up to 3 days and reheated gently before adding to the salad.