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

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees.
  2. Roast the butternut squash by tossing it together with the olive oil, sea salt, freshly cracked pepper, and cayenne pepper, to taste.
  3. Place on a rimmed baking sheet and place into the oven.
  4. 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.
  5. 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.
  6. Whisk until well combined and creamy.
  7. Make the salad by combining the spinach and arugula in a large serving bowl.
  8. 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.