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This salad combines warm roasted butternut squash with bright pomegranate seeds creamy goat cheese and a spiced cumin-date dressing for a perfect balance of flavors and textures ideal for fall gatherings or a hearty side.
I first made this for a Friendsgiving and it quickly became a crowd favorite with everyone asking for seconds
Ingredients
- Butternut squash: peeled cubed and roasted for soft sweet flavor
- Extra virgin olive oil: to coat and roast the squash enhancing richness
- Ground cumin coriander cinnamon and cayenne: for warm spiced notes that complement the squash
- Loose packed spring mix greens: provide a fresh crisp base
- Goat cheese: adds creamy tang balancing the sweetness
- Medjool dates: diced for natural sweetness and chewy texture
- Pomegranate seeds: bring juicy bursts and bright color
- Toasted crushed pistachios: add nutty crunch and depth
- Apple cider vinegar lemon juice and garlic: blended with dates and cumin create a tangy spiced dressing
Step-by-Step Instructions
- Sauté the Aromatics:
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment Place the cubed butternut squash on the sheet drizzle with olive oil and season with salt and pepper Roast the squash for 30 to 35 minutes until tender and edges brown
- Prepare the Spice Mix:
- In a small bowl combine ground cumin coriander cinnamon and cayenne set aside
- Make the Dressing:
- In a blender combine olive oil apple cider vinegar lemon juice pitted date garlic ground cumin and three tablespoons of water Add more water to achieve a smooth consistency and season with salt and pepper
- Season the Squash:
- Remove roasted squash from oven let cool slightly and toss warm squash with the prepared spice mix
- Assemble the Salad:
- Place spring mix greens in a large bowl add half of the roasted squash and drizzle one third of the dressing toss lightly Add remaining squash goat cheese dates pomegranate seeds and pistachios drizzle with remaining dressing and toss gently Serve immediately for the best flavor and texture
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My favorite part is the roasted squash which absorbs the spice mix perfectly creating a comforting rich flavor every bite feels special
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days Dress the salad just before serving to keep the greens crisp and fresh
Ingredient Substitutions
Swap goat cheese for diced avocado to make the salad vegan and creamy Use walnuts or pecans instead of pistachios for a different nutty crunch Try kale or arugula instead of spring mix for a peppery bite
Serving Suggestions
Serve this salad alongside roasted turkey or chicken for holiday meals Pairs beautifully with warm crusty bread or a simple grain like quinoa for a light meal
Cultural Context
Butternut squash is a fall favorite in many American kitchens especially during holiday celebrations Combining warm spices with fresh ingredients highlights seasonal flavors that are cherished in autumn dishes
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Frequently Asked Questions About Recipes
- → How should I roast the butternut squash?
Roast cubed squash at 425°F until tender and browned about 30 to 35 minutes. Toss with spices while still warm to avoid burning them.
- → Can I make this salad vegan?
Yes substitute diced avocado for goat cheese to keep creamy texture without dairy.
- → What spices are used on the squash?
Cumin coriander cinnamon and cayenne provide a warm sweet and slightly spicy flavor.
- → How is the dressing prepared?
Blend olive oil apple cider vinegar lemon juice a Medjool date garlic and cumin with water to desired consistency.
- → Can this salad be made ahead?
It is best assembled fresh but components like roasted squash and dressing can be prepared in advance.
- → What nuts add crunch to this salad?
Toasted pistachios add a nutty crunchy element that complements the sweet and tangy flavors.