Roasted Butternut Squash Salad with Pomegranate & Goat Cheese
Roasted Butternut Squash Salad with Pomegranate & Goat Cheese is a vibrant dish that harmonizes sweet, caramelized squash with tart pomegranate seeds and creamy goat cheese. Drizzled with a zesty balsamic dressing, this salad is a feast for both the eyes and palate, making it perfect for gatherings or everyday meals. Its colorful presentation and delightful flavors will leave your guests impressed and asking for more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups butternut squash (peeled, cubed)
- 1 cup pomegranate seeds
- 4 oz goat cheese (crumbled)
- 4 cups mixed greens (arugula and spinach)
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper; spread on a baking sheet.
- Roast for 25-30 minutes until golden and tender.
- Whisk together olive oil and balsamic vinegar to create the dressing.
- In a large bowl, combine roasted squash, mixed greens, pomegranate seeds, and goat cheese. Drizzle with dressing and toss gently.
- Serve immediately for maximum freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
Keywords: For added crunch, consider adding toasted walnuts or pecans. Vegan options include using cashew cheese instead of goat cheese for a dairy-free version.