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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.

Prep Time
15 minutes
Cook Time
30 minutes
Cook it With Our
Roasted Butternut Squash and Goat Cheese Salad with Pomegranate Vinaigrette


  • 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


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Toss butternut squash with ¼ cup olive oil, salt, and pepper in a large bowl or resealable bag.
  3. Spread squash evenly over baking pan, and roast for 25-30 minutes, stirring halfway through. 
  4. 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. 
  5. Toast chopped pecans in a small skillet over medium-low heat for 3-5 minutes and set aside. 
  6. Remove squash from oven, and allow to cool, about 10 minutes. 
  7. Assemble salad. In a large bowl, toss together spring mix and squash. 
  8. 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. 

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Contributed By: Lodge Cast Iron

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