Description
A stunning harvest-inspired salad that perfectly captures the cozy essence of autumn. This dish features perfectly roasted, maple-kissed butternut squash, peppery greens, creamy goat cheese, pops of tart pomegranate, and crunchy walnuts. Drizzled with a zesty apple cider vinaigrette, it is sophisticated enough for holiday dinners yet simple enough for a healthy weeknight side. This colorful, textures-rich salad is proof that vegetables can be the star of the table.
Ingredients
1 pound butternut squash, peeled and 1/2-inch cubed
2 tablespoons extra virgin olive oil
1 tablespoon maple syrup
Salt and freshly ground pepper to taste
3 cups mixed greens
3 cups baby kale or baby arugula
1/2 cup fresh pomegranate seeds
1/3 cup crumbled goat cheese
1/3 cup toasted walnuts
1/2 cup fresh blackberries
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Instructions
Preheat your oven to 400°F (200°C).
Toss the diced butternut squash with olive oil, maple syrup, salt, and pepper on a baking sheet.
Roast for 25-30 minutes until the squash is tender and caramelized, tossing halfway through.
While the squash roasts, whisk together the apple cider vinegar, Dijon mustard, and a splash of olive oil to create the vinaigrette.
In a large serving bowl, combine the mixed greens and kale or arugula.
Top the greens with the warm roasted squash, pomegranate seeds, goat cheese, walnuts, and blackberries.
Drizzle with the prepared dressing and toss gently before serving.
Notes
To save time, peel and cube the squash up to two days in advance. You can also roast the squash in an air fryer at 400°F for about 15 minutes. Ensure the dressing is added just before serving to keep the greens crisp. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 9g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 8mg