If you never had a salad with Butternut Squash before, I promise this recipe will not disappoint you. All the great flavors of the fall season like butternut squash, cranberries, pomegranate mixed with creamy goat cheese and crunchy walnuts with a balsamic dressing. Just a perfect combination. I hope you enjoy.
Xx, Semra
(Aylin’s Mom)
INGREDIENTS:
1 (2 pound) butternut squash peeled and diced about 4-5 cups (Linked Here)
2 Tbsp olive oil (Linked Here)
1 Tbsp maple syrup (Linked Here)
1 Granny Smith apple quartered and thinly sliced (Linked Here)
4-5 ounces of organic spring mix (Linked Here)
1/2 cup pumpkin seeds toasted (Linked Here)
1/3 cup dried cranberries (Linked Here)
1/3 cup crumbled goat cheese (Linked Here)
1/3 cup pomegranate seeds (Linked Here)
1/4 cup roasted & salted pumpkin seeds (Linked Here)
Salt & Pepper to taste
Balsamic Vinaigrette:
1/2 cup olive oil (Linked Here)
1/4 cup balsamic vinegar (Linked Here)
2 Tbsp minced shallots (Linked Here)
1 clove garlic zested (Linked Here)
1 tsp Dijon mustard (Linked Here)
1 tsp honey (Linked Here)
1 tsp kosher salt (Linked Here)
1/4 tsp freshly ground pepper (Linked Here)
Instructions:
- preheat oven to 425F degrees
- Mix butternut squash with 2 Tbsp olive oil and S&P. Toss and place on a sheet pan single layer
- Roast 15 minutes, turning once
- Add cranberries to the pan and roast another five minutes, remove from the oven and cool completely.
Dressing:
Place olive oil, balsamic vinegar, Dijon mustard, honey, shallots and garlic in a small mason jar, covered with lid and shake vigorously or put them in a bowl and whisk until all mixed.
Assembling the salad:
- Place the spring mix in a large salad bowl, drizzle 4-5 Tbsp of the vinaigrette
- Layer the other ingredients starting with roasted butternut squash, apple slices, goat cheese, pumpkin seeds, pomegranate seeds
- Drizzle balsamic glaze and enjoy
If making ahead for thanksgiving; roast the butternut squash, place in a Tupperware. Measure all the other ingredients in small containers except apple. Should be sliced right before serving. Make the vinaigrette. Keep in the refrigerator. Assemble the day of.
Feel free to switch spring mix to arugula, baby spinach or kale.
Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!
