Butternut Squash Salad
Ingredients
The salad
-
1
small
butternut squash, peeled, seeded, and cubed
-
½ to 1
teaspoon
extra-virgin olive oil
-
to taste
sea salt and freshly ground black pepper
-
¼
teaspoon
ground cumin
-
¼
teaspoon
ground coriander
-
¼
teaspoon
cinnamon
-
¼
teaspoon
cayenne pepper
-
6
cups
loose-packed spring mix greens
-
2
ounces
goat cheese, torn into smaller pieces
-
2
Medjool dates
pitted and diced
-
¼
cup
pomegranate seeds
-
¼
cup
pistachios, toasted and crushed
Cider Date Dressing
-
5
tablespoons
extra-virgin olive oil
-
2
tablespoons
apple cider vinegar
-
1
tablespoon
fresh lemon juice
-
1
Medjool date
pitted
-
½
clove
garlic
-
⅛
teaspoon
ground cumin
-
3 to 5
tablespoons
water, as needed to blend
-
to taste
sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Place the butternut squash cubes on the sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the squash for 30 to 35 minutes until tender and browned.
- In a small bowl, mix cumin, coriander, cinnamon, and cayenne for the spice blend.
- To make the dressing, blend olive oil, vinegar, lemon juice, date, garlic, cumin, and water until smooth, adjusting water as needed.
- Once the squash is out of the oven, let it cool slightly and toss it with the spice mixture.
- Assemble the salad by combining spring mix greens and half of the roasted squash, drizzling with a portion of the dressing.
- Add the remaining squash, goat cheese, dates, pomegranates, and pistachios, and drizzle with more dressing as desired.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
10mg
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