Butternut Squash Salad
User Reviews
5
Butternut Squash Salad
Description
The salad begins by roasting peeled and cubed butternut squash with olive oil, salt, and pepper until tender and slightly caramelized. While still warm, the squash is tossed with a spice mix of cumin, coriander, cinnamon, and cayenne, imparting a subtle warmth and depth without overpowering the natural sweetness.
The composed salad features a bed of fresh spring mix greens layered with roasted squash, tangy goat cheese, sweet diced Medjool dates, tart pomegranate seeds, and crunchy toasted pistachios. These components create a harmony of flavors and textures, from creamy to crisp and sweet to savory.
The cider date dressing, made by blending extra-virgin olive oil, apple cider vinegar, lemon juice, garlic, a Medjool date, and cumin, is drizzled over the salad. This dressing combines sweetness from the date and acidity from the vinegar and lemon, tying the elements together and enhancing the overall flavor profile. The salad suits a light lunch or a colorful side paired with roasted meats or grains.
Ingredients
- 1 butternut squash peeled, seeded, and cubed, small
- ½ to 1 teaspoon extra-virgin olive oil
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- ¼ teaspoon cumin ground
- ¼ teaspoon ground coriander
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper less if sensitive to spice
- 6 cups spring mix greens loose-packed
- 2 ounces goat cheese torn into smaller pieces
- 2 Medjool dates pitted and diced
- ¼ cup pomegranate seeds
- ¼ cup pistachio toasted and crushed
Cider Date Dressing (makes extra)
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice fresh
- 1 Medjool date pitted
- ½ garlic clove
- ⅛ teaspoon cumin ground
- 3 to 5 tablespoons water as needed to blend
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- 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.
- In a small bowl, stir together the cumin, coriander, cinnamon, and cayenne. Set aside.
- Make the Cider Date Dressing: In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, and 3 tablespoons of the water. Add 1 to 2 more tablespoons of water as needed to blend. Season to taste with salt and pepper.
- Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
- Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.
User Reviews
Overall Rating
5
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