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.
for the squash:
- 1 small butternut squash peeled and diced
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1/2 tsp cinnamon
- salt and pepper to taste
for the dressing:
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 2 tbsp olive oil
for the salad:
- 5.5 oz bag of spring greens
- 1 pomegranate de-seeded
- 2-4 oz goat cheese crumbled
- 1/2 cup chopped pecans
- Preheat oven to 425 degrees F.
- Toss cubed butternut squash in maple syrup, olive oil, and cinnamon. Season with salt and pepper.
- Distribute between two baking sheets sprayed with cooking spray.
- Bake in preheated oven for 40-45 minutes, tossing every 15 minutes, until golden brown.
- Let cool.
To make the dressing:
- Combine all ingredients in a mason jar and shake to combine or simply whisk together in a bowl.
- Combine spring greens, pomegranate seeds, and butternut squash with dressing.
- Top with pecans and goat cheese.