Out of all the squashes, butternut squash is definitely my favorite. There’s definitely a spot in my stomach heart for acorn squash, delicata squash, spaghetti squash, etc. etc. etc. but butternut is totally my main squeeze. The thing is, when I think of butternut squash I don’t usually think of salad. I usually think soups, casseroles, and risotto. After this salad, that is so going to change.
I started by roasting a diced butternut squash in maple syrup, olive oil, and a dash of cinnamon. I would’ve been satisfied with a big bowl of this caramelized, cinnamon-spiced squash but I couldn’t stop there. I added the squash to a salad of mixed greens, goat cheese, pecans, and pomegranate seeds, all tossed in a maple-dijon vinaigrette. It’s like autumn in a salad.