Ingredients
Scale
- 1 pound butternut squash, peeled and sliced into half moons or diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- salt and freshly ground black pepper, to taste
- 6 cups mixed greens
- 2 cups baby arugula
- 2 cups fresh pomegranate arils
- ½ cup pepitas
- ½ cup walnut pieces
- 4 ounces goat cheese or plant-based alternative, crumbled
- ¼ cup extra virgin olive oil
- ¼ cup pomegranate juice
- 1 to 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- ½ tablespoon honey or to taste
Instructions
- Preheat your oven to 425˚F to prepare for roasting the butternut squash.
- Line a baking sheet with foil. Transfer the diced butternut squash to the baking sheet.
- Drizzle the squash with olive oil and maple syrup; season with salt and pepper. Toss everything to combine well.
- Roast in the oven for 15 to 18 minutes or until tender.
- On a large salad plate or in a salad bowl, arrange mixed greens and arugula. Add pomegranate arils, pepitas, and walnut halves on top. Set aside.
- In a jar or mixing bowl, combine extra virgin olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper. Shake or whisk until well combined. Taste and adjust seasoning if necessary.
- Pour the dressing over the mixed greens. Gently toss everything together until well coated.
- Remove the butternut squash from the oven. Add it to the salad mixture; toss gently to combine all ingredients.
- Top your salad with crumbled goat cheese. Taste one last time for seasoning adjustments before serving. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 350
- Sugar: 9g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg