Description
This vibrant Butternut Squash Salad combines sweet and savory flavors with roasted butternut squash spiced with warm cumin and coriander, tossed with fresh spring mix greens, creamy goat cheese, sweet Medjool dates, tart pomegranate seeds, and crunchy pistachios. A tangy apple cider date dressing ties it all together, making a delightful and nutritious seasonal salad perfect for fall and winter meals.
Ingredients
Scale
Roasted Butternut Squash
- 1 small butternut squash (peeled, seeded, and cubed)
- ½ to 1 teaspoon extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper (less if sensitive to spice)
Salad
- 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)
Cider Date Dressing
- 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)
- Sea salt and freshly ground black pepper, to taste
Instructions
- Preheat and roast squash: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Place the cubed butternut squash on the sheet, drizzle with ½ to 1 teaspoon extra-virgin olive oil, and season with sea salt and freshly ground black pepper. Toss to coat evenly and spread in a single layer. Roast for 30 to 35 minutes, until tender and browned around the edges.
- Prepare spice mix: While the squash roasts, combine the ground cumin, coriander, cinnamon, and cayenne pepper in a small bowl and set aside.
- Make the cider date dressing: In a blender, combine 5 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon lemon juice, 1 pitted Medjool date, ½ garlic clove, ⅛ teaspoon ground cumin, and 3 tablespoons of water. Blend until smooth, adding 1 to 2 more tablespoons of water as needed to achieve desired consistency. Season with salt and freshly ground black pepper to taste.
- Toss roasted squash with spices: Remove the butternut squash from the oven and let it cool slightly. While still warm, toss the squash with the prepared spice mixture to coat evenly.
- Assemble the salad: In a large bowl, combine the spring mix greens with half of the roasted squash. Drizzle with about one-third of the cider date dressing and toss lightly to coat. Add the remaining roasted squash along with the torn goat cheese, diced dates, pomegranate seeds, and crushed pistachios. Drizzle with additional dressing as desired, toss gently, and serve immediately.
Notes
- You can adjust the amount of cayenne pepper according to your spice preference or omit it for a milder salad.
- Toasting pistachios enhances their flavor—toast in a dry skillet over medium heat for 2-3 minutes until fragrant.
- This salad is best served fresh but leftover roasted squash and dressing can be stored separately in the refrigerator for up to 3 days.
- For a vegan option, omit the goat cheese or substitute with a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: Butternut squash salad, roasted squash salad, fall salad recipe, pomegranate salad, goat cheese salad, healthy salad
