Roasted Butternut Squash & Pomegranate Salad with Garlicky Honey-Dijon Dressing
Servings 4
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.