Roasted Butternut Squash Salad
Indulge in the vibrant flavors of this Roasted Butternut Squash Salad, a delightful combination of sweet roasted squash, crunchy walnuts, and zesty pomegranate arils. This salad is not only a feast for the eyes but also a nutritious powerhouse, making it an ideal choice for a wholesome lunch or as an impressive side dish at gatherings. With its perfect balance of textures and flavors, this salad celebrates the best of seasonal produce, ensuring everyone will be asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound butternut squash (peeled and diced)
- 2 tablespoons olive oil
- 6 cups mixed greens
- 2 cups baby arugula
- 2 cups fresh pomegranate arils
- ½ cup pepitas
- ½ cup walnut pieces
- 4 ounces crumbled goat cheese (optional)
- For the dressing: extra virgin olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper
Instructions
- Preheat your oven to 425°F.
- On a lined baking sheet, toss diced butternut squash with olive oil, salt, and pepper. Roast for 15-18 minutes until tender.
- In a large bowl, combine mixed greens and arugula; top with pomegranate arils, pepitas, walnuts, and roasted squash.
- For the dressing, whisk together olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper. Drizzle over the salad and toss gently.
- Serve immediately with optional crumbled goat cheese on top.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 10g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://mealsbyolivia.com/roasted-butternut-squash-salad/