Roasted Butternut Squash & Pomegranate Salad with Garlicky Honey-Dijon Dressing

This roasted butternut squash & pomegranate salad with garlicky honey-dijon dressing recipe from my newest cookbook splurge—Cravings Hungry For More by Chrissy Teigen.  I adapted it by adding some spinach and fewer salad ingredients, but otherwise kept it the same. I loved the combination of flavors, colors, and textures in this salad, from the sweetened roasted butternut squash, crisp onion, creamy goat cheese, spicy arugula, sweet pomegranate seeds, crunchy pepitas, and tangy vinaigrette—perfection!

Roasted Butternut Squash & Pomegranate Salad with Garlicky Honey-Dijon Dressing

Squash:

• 2 cups butternut squash diced
• 1 tbsp olive oil
• Sea salt and freshly cracked pepper to taste
• Cayenne pepper to taste

Honey-Mustard Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 clove of garlic minced
• Sea salt and freshly cracked pepper to taste

Salad:

• 3 cups arugula
• 2 cups spinach
• ¼ cup pomegranate seeds
• ¼ red onion thinly sliced
• 3 tbsp goat cheese crumbled
• 2 tbsp toasted pepitas pumpkin seeds

How to Make a Roasted Butternut Squash & Pomegranate Salad with Garlicky Honey-Dijon Dressing

Preheat the oven to 400 degrees.

Roast the butternut squash by tossing it together with olive oil, sea salt, freshly cracked pepper, and cayenne pepper, to taste. Place on a rimmed baking sheet and place into the oven. Roast for 8 minutes then gently flip them over and continue to roast for another 7 minutes, or until golden brown and tender. Remove from the oven; set aside to cool.

Prepare the vinaigrette while the butternut squash is roasting by combining the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, and sea salt & freshly cracked pepper, to taste. Whisk until well combined and creamy.

Make the salad by combining the spinach and arugula in a large serving bowl. Top with roasted squash, pomegranate seeds, red onion slices, goat cheese crumbles, and toasted pepitas. Drizzle with the vinaigrette and toss to coat evenly. Serve immediately. Enjoy.

Roasted Butternut Squash & Pomegranate Salad with Garlicky Honey-Dijon Dressing

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: Sides

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking / Original by Chrissy Teigen

Equipment

• Rimmed Baking Sheet

Ingredients

Squash:

• 2 cups butternut squash diced
• 1 tbsp olive oil
• Sea salt and freshly cracked pepper to taste
• Cayenne pepper to taste

Honey-Mustard Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 clove of garlic minced
• Sea salt and freshly cracked pepper to taste

Salad:

• 3 cups arugula
• 2 cups spinach
• ¼ cup pomegranate seeds
• ¼ red onion thinly sliced
• 3 tbsp goat cheese crumbled
• 2 tbsp toasted pepitas pumpkin seeds

Instructions

• Preheat the oven to 400 degrees.
• Roast the butternut squash by tossing it together with the olive oil, sea salt, freshly cracked pepper, and cayenne pepper, to taste.
• Place on a rimmed baking sheet and place into the oven.
• Roast for 8 minutes then gently flip them over and continue to roast for another 7 minutes, or until golden brown and tender. Remove from the oven; set aside to cool.
• Prepare the vinaigrette while the butternut squash is roasting by combining the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, sea salt & freshly cracked pepper, to taste.
• Whisk until well combined and creamy.
• Make the salad by combining the spinach and arugula in a large serving bowl.
• Top with the roasted squash, pomegranate seeds, red onion slices, goat cheese crumbles, and toasted pepitas. Drizzle with the vinaigrette and toss to coat evenly. Serve immediately. Enjoy.

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