E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Roasted Butternut Squash and Goat Cheese Salad with Pomegranate Vinaigrette Lodge Cast Iron | November 19, 2021 A perfect side dish to grace any holiday table, this sophisticated salad pleases the palate with flavors that play off one another artfully – from the juicy, slightly nutty-tasting squash to the distinctively tart goat cheese and the sweet and tangy pomegranate vinaigrette. Level Beginner Prep Time 15 minutes Cook Time 30 minutes Serves 8-10 Cook it With Our Cast Iron Baking Pan Ingredients 1 small butternut squash, peeled and cut into ½-inch cubes ½ cup olive oil, divided 1 teaspoon salt 1 teaspoon pepper ¼ cup pomegranate juice 1 tablespoon white wine vinegar 1 tablespoon honey 1 teaspoon Dijon mustard ¼ cup chopped pecans 6 cups spring mix 2 ounces crumbled goat cheese* ½ cup pomegranate seeds Directions Preheat oven to 425 degrees Fahrenheit. Toss butternut squash with ¼ cup olive oil, salt, and pepper in a large bowl or resealable bag. Spread squash evenly over baking pan, and roast for 25-30 minutes, stirring halfway through. While the squash is roasting, whisk together pomegranate juice, remaining ¼ cup olive oil, white wine vinegar, honey, and Dijon mustard in a small bowl. Set aside. Toast chopped pecans in a small skillet over medium-low heat for 3-5 minutes and set aside. Remove squash from oven, and allow to cool, about 10 minutes. Assemble salad. In a large bowl, toss together spring mix and squash. Top with crumbled goat cheese, pecans, and pomegranate seeds. Drizzle with pomegranate vinaigrette and serve. *Tip: For a quick and easy way to crumble goat cheese, remove a log from the refrigerator and open the packaging on one side. Run the tines of a fork over the open end of cheese to create crumbles directly over the salad. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Grilled Pork Chops With Bacon Mushroom Sauce View recipe Frittata Wedges With Roasted Red Pepper, Spinach, and Ricotta View recipe Butter Swim Biscuits View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Roasted Butternut Squash and Goat Cheese Salad with Pomegranate Vinaigrette Lodge Cast Iron | November 19, 2021 A perfect side dish to grace any holiday table, this sophisticated salad pleases the palate with flavors that play off one another artfully – from the juicy, slightly nutty-tasting squash to the distinctively tart goat cheese and the sweet and tangy pomegranate vinaigrette. Level Beginner Prep Time 15 minutes Cook Time 30 minutes Serves 8-10 Cook it With Our Cast Iron Baking Pan Ingredients 1 small butternut squash, peeled and cut into ½-inch cubes ½ cup olive oil, divided 1 teaspoon salt 1 teaspoon pepper ¼ cup pomegranate juice 1 tablespoon white wine vinegar 1 tablespoon honey 1 teaspoon Dijon mustard ¼ cup chopped pecans 6 cups spring mix 2 ounces crumbled goat cheese* ½ cup pomegranate seeds Directions Preheat oven to 425 degrees Fahrenheit. Toss butternut squash with ¼ cup olive oil, salt, and pepper in a large bowl or resealable bag. Spread squash evenly over baking pan, and roast for 25-30 minutes, stirring halfway through. While the squash is roasting, whisk together pomegranate juice, remaining ¼ cup olive oil, white wine vinegar, honey, and Dijon mustard in a small bowl. Set aside. Toast chopped pecans in a small skillet over medium-low heat for 3-5 minutes and set aside. Remove squash from oven, and allow to cool, about 10 minutes. Assemble salad. In a large bowl, toss together spring mix and squash. Top with crumbled goat cheese, pecans, and pomegranate seeds. Drizzle with pomegranate vinaigrette and serve. *Tip: For a quick and easy way to crumble goat cheese, remove a log from the refrigerator and open the packaging on one side. Run the tines of a fork over the open end of cheese to create crumbles directly over the salad. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Grilled Pork Chops With Bacon Mushroom Sauce View recipe Frittata Wedges With Roasted Red Pepper, Spinach, and Ricotta View recipe Butter Swim Biscuits View recipe
