Ah, the humble butternut squash—it’s like autumn on a plate, isn’t it? Roasting it fills the kitchen with a warm, nutty aroma that hugs you like a cozy blanket on a chilly day. I stumbled upon this salad recipe last fall and, let me tell you, it was love at first bite—so simple, yet bursting with flavors that dance around your taste buds like a crisp autumn breeze.
Steps
- Preheat your oven to 425°F and prepare a baking sheet with parchment paper. Arrange the cubed butternut squash on the sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly and roast for 30-35 minutes until the squash is tender and edges are browned.
- In a small bowl, combine ground cumin, coriander, cinnamon, and cayenne pepper. Set this spice mixture aside for later use.
- To prepare the dressing, blend olive oil, apple cider vinegar, lemon juice, a pitted Medjool date, garlic, and cumin with 3 tablespoons of water until smooth. If necessary, add 1-2 more tablespoons of water to reach your desired consistency, then season with salt and pepper.
- Once the squash is done roasting, allow it to cool slightly and then toss it with the prepared spice mixture while it is still warm to ensure the spices adhere well.
- In a large bowl, combine the spring mix greens with half of the spiced roasted squash. Drizzle with one-third of the prepared dressing and toss gently to combine.
- Add the remaining squash, crumbled goat cheese, diced dates, pomegranate seeds, and crushed pistachios to the salad. Drizzle with additional dressing as preferred and serve immediately.
Ingredients
- 1 small butternut squash, peeled, seeded, and cubed
- ½ to 1 teaspoon extra-virgin olive oil
- Sea salt and freshly ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (adjust for spice preference)
- 6 cups loose-packed spring mix greens
- 2 ounces goat cheese, broken into smaller pieces
- 2 Medjool dates, pitted and diced
- ¼ cup pomegranate seeds
- ¼ cup pistachios, toasted and crushed
- 3 tablespoons olive oil
- Apple cider vinegar
- Lemon juice
- 1 Medjool date
- Garlic
- Cumin
- 3 to 5 tablespoons water
- Salt and pepper, to taste
FAQ
- Can this salad be made vegan?
- Yes, you can make the salad vegan by replacing the goat cheese with diced avocado. This will maintain the creamy texture while keeping the salad plant-based.
- How do you prevent the spices from burning on the roasted squash?
- To avoid burning the spices, add them to the squash after it has come out of the oven while it’s still warm. This ensures the spices adhere well without being exposed to direct heat.
- What can I use instead of pomegranate seeds?
- If you don’t have pomegranate seeds, you can substitute them with dried cranberries or fresh raspberries for a similar burst of flavor and color.
- Is there an alternative to pistachios for this salad?
- Absolutely, you can replace pistachios with walnuts or almonds for a different nutty crunch, depending on your preference or availability.
- Can this salad be prepared in advance?
- The components of the salad can be prepared in advance, but it’s best to assemble it just before serving to maintain freshness. Keep the dressing separate and add it right before serving to avoid soggy greens.
Tips
- For perfectly roasted butternut squash, apply the spice mix after roasting while the squash is still warm to prevent the spices from burning.
- To ensure the dressing has a smooth consistency, blend the ingredients with a bit of water, adjusting the amount as needed to achieve your desired texture.
- If you prefer a vegan version, replace the goat cheese with diced avocado, which will still offer a creamy texture to balance the salad’s flavors.
- Toast the pistachios before adding them to the salad to enhance their nutty flavor and add an extra layer of crunch.
Equipment
- Blender – For making the Cider Date Dressing.
- Parchment Paper – For lining the baking sheet when roasting the butternut squash.
- Baking Sheet – If not already owned, for roasting the butternut squash.
