Spiced Roasted Butternut Squash Salad with Pomegranate, Goat Cheese, and Date Dressing Recipe
This vibrant Butternut Squash Salad combines roasted butternut squash cubes with a medley of fresh spring greens, tangy goat cheese, sweet pomegranate seeds, crunchy pistachios, and diced dates. Tossed in a spiced cumin-date cider dressing, this salad offers a perfect balance of warm spices and fresh, crisp flavors. It’s hearty enough to serve as a main dish or as a festive holiday side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings as a side dish
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 1 small butternut squash, peeled, seeded, and cubed
- ½ to 1 teaspoon extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper (less if sensitive to spice)
- 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 (makes extra)
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 Medjool date, pitted
- ½ garlic clove
- ⅛ teaspoon ground cumin
- 3 to 5 tablespoons water, as needed to blend
- Sea salt and freshly ground black pepper, to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Spread the butternut squash cubes evenly on the sheet, drizzle with olive oil, then season with sea salt and freshly ground black pepper. Toss gently to coat. Roast in the oven for 30 to 35 minutes, or until the squash is tender and browned around the edges.
- Prepare the Spice Mix: While the squash is roasting, combine the ground cumin, ground coriander, cinnamon, and cayenne pepper in a small bowl. Set this spice mixture aside for later use.
- Make the Cider Date Dressing: In a blender, combine the olive oil, apple cider vinegar, fresh lemon juice, pitted date, garlic, ground cumin, and 3 tablespoons of water. Blend until smooth, adding 1 to 2 more tablespoons of water if necessary to achieve a pourable consistency. Season the dressing with sea salt and freshly ground black pepper to taste.
- Toss Squash with Spices: Once the butternut squash is done roasting, remove it from the oven and let it cool slightly. While still warm, toss the squash cubes with the prepared spice mix until evenly coated.
- Assemble the Salad: Place the spring mix greens in a large salad bowl. Add half of the roasted and spiced butternut squash, then drizzle about one-third of the cider date dressing over it. Toss lightly to combine. Add the remaining squash, goat cheese pieces, diced dates, pomegranate seeds, and toasted pistachios. Drizzle with additional dressing as desired for extra flavor. Serve immediately for the best taste and texture.
Notes
- For a nuttier flavor, you can lightly toast the pistachios before crushing them.
- Adjust the cayenne pepper to your preferred spice level.
- This salad is best served fresh to preserve the crispness of the greens and texture of the roasted squash.
- Make extra cider date dressing and store it in the refrigerator for up to 3 days; stir before using.
