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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.

Level
Beginner
Prep Time
15 minutes
Cook Time
30 minutes
Serves
8-10
Cook it With Our
Roasted Butternut Squash and Goat Cheese Salad with Pomegranate Vinaigrette

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

  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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