Roasted Butternut Squash & Pomegranate Salad with Garlicky Honey-Dijon Dressing

Name: Roasted Butternut Squash & Pomegranate Salad with Garlicky Honey-Dijon Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 cups butternut squash; 1 tbsp olive oil; Sea Salt and Freshly Cracked Pepper; cayenne pepper; 3 tbsp olive oil; 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 1 tbsp honey; 1 clove of garlic; Sea Salt and Freshly Cracked Pepper; 3 cups arugula; 2 cups spinach; ¼ cup pomegranate seeds; ¼ red onion; 3 tbsp goat cheese; 2 tbsp toasted pepitas

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Course
Side Dish
Cuisine
American

Roasted Butternut Squash & Pomegranate Salad with Garlicky Honey-Dijon Dressing

Willa Howell

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

Squash:

2 cups butternut squash diced
1 tbsp olive oil
Sea Salt and Freshly Cracked Pepper to taste
cayenne pepper to taste

Honey-Mustard Vinaigrette:

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 clove of garlic minced
Sea Salt and Freshly Cracked Pepper to taste

Salad:

3 cups arugula
2 cups spinach
¼ cup pomegranate seeds
¼ red onion thinly sliced
3 tbsp goat cheese crumbled
2 tbsp toasted pepitas pumpkin seeds

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Instructions

Preheat the oven to 400 degrees.
Roast the butternut squash by tossing it together with the olive oil, sea salt, freshly cracked pepper, and cayenne pepper, to taste.
Place on a rimmed baking sheet and place into the oven.
Roast for 8 minutes then gently flip them over and continue to roast for another 7 minutes, or until golden brown and tender. Remove from the oven; set aside to cool.
Prepare the vinaigrette while the butternut squash is roasting by combining the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, sea salt & freshly cracked pepper, to taste.
Whisk until well combined and creamy.
Make the salad by combining the spinach and arugula in a large serving bowl.
Top with the roasted squash, pomegranate seeds, red onion slices, goat cheese crumbles, and toasted pepitas. Drizzle with the vinaigrette and toss to coat evenly. Serve immediately. Enjoy.