Ah, roasted butternut squash salad with creamy goat cheese—it’s like autumn on a plate! Picture this: the squash caramelizes to perfection, while the goat cheese melts dreamily into every bite. I once served this at a family gathering, and even my picky cousin couldn’t resist going back for seconds!
Steps
- Preheat your oven to 425°F and prepare a baking sheet with parchment paper. Arrange the cubed butternut squash on the sheet, then drizzle with olive oil and season with salt and black pepper. Mix well to ensure even coating, and roast for 30 to 35 minutes until the squash is tender and slightly caramelized on the edges.
- In a small bowl, combine cumin, coriander, cinnamon, and cayenne pepper to create a spice mixture. Set it aside for later use.
- For the dressing, blend olive oil, apple cider vinegar, lemon juice, a pitted date, garlic, cumin, and a few tablespoons of water until smooth. Add more water if needed to achieve your desired consistency, then season with salt and pepper.
- Allow the roasted butternut squash to cool slightly, then toss it with the spice mixture while it’s still warm to enhance the flavor.
- In a large salad bowl, layer the spring mix greens and half of the spiced squash. Drizzle with a third of the prepared dressing and gently toss to combine.
- Add the remaining roasted squash, goat cheese pieces, diced dates, pomegranate seeds, and crushed pistachios to the salad. Drizzle with additional dressing to taste and serve immediately.
Ingredients
- 1 small butternut squash, peeled, seeded, and cubed
- ½ to 1 teaspoon extra-virgin olive oil
- Sea salt and freshly ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper (use less if sensitive to spice)
- 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
- Olive oil
- Apple cider vinegar
- Lemon juice
- 1 Medjool date, pitted
- 1 clove garlic
- Cumin
- 3 to 5 tablespoons water, as needed
- Sea salt and freshly ground black pepper
FAQ
- Can I make this butternut squash salad vegan?
- Absolutely! You can substitute the goat cheese with diced avocado to make the salad vegan-friendly while maintaining its creamy texture.
- What can I use instead of pomegranate seeds?
- If pomegranate seeds are unavailable, try using dried cranberries or fresh raspberries for a similarly sweet and tart flavor.
- How should I store leftover salad?
- Store any leftovers in an airtight container in the refrigerator. For the best texture, keep the dressing separate and add it just before serving the salad again.
- Can I prepare any components of the salad in advance?
- Yes, you can roast the butternut squash and prepare the dressing a day in advance. Store them separately in the refrigerator and assemble the salad just before serving.
- What other nuts can I use instead of pistachios?
- Walnuts, almonds, or pecans can be great substitutes if you’re out of pistachios. They all add a delightful crunch to the salad.
Tips
- To prevent the spices from burning, add the spice mix to the butternut squash after it’s roasted and still warm.
- If you prefer a vegan option, replace the goat cheese with diced avocado for a creamy texture.
- For a perfectly blended dressing, start with 3 tablespoons of water and add more gradually until you reach your desired consistency.
- Enhance the salad’s crunch by toasting the pistachios before adding them to the mix.
Equipment
- Blender – Needed for making the Cider Date Dressing.
- Large Baking Sheet – For roasting the butternut squash.
- Parchment Paper – Used to line the baking sheet for roasting.