Butternut Squash Salad (Printable Recipe)

Fall salad with roasted butternut squash pomegranates goat cheese and a cumin-date dressing.

# Ingredients You'll Need:

→ Roasted Squash

01 - 1 small butternut squash, peeled, seeded, and cubed
02 - 1/2 to 1 teaspoon extra-virgin olive oil
03 - Sea salt and freshly ground black pepper

→ Spice Blend

04 - 1/4 teaspoon ground cumin
05 - 1/4 teaspoon ground coriander
06 - 1/4 teaspoon ground cinnamon
07 - 1/4 teaspoon cayenne pepper, less if sensitive to spice

→ Salad Base

08 - 6 cups loose-packed spring mix greens
09 - 2 ounces goat cheese, torn into smaller pieces
10 - 2 Medjool dates, pitted and diced
11 - 1/4 cup pomegranate seeds
12 - 1/4 cup pistachios, toasted and crushed

→ Cider Date Dressing

13 - 5 tablespoons extra-virgin olive oil
14 - 2 tablespoons apple cider vinegar
15 - 1 tablespoon fresh lemon juice
16 - 1 Medjool date, pitted
17 - 1/2 garlic clove
18 - 1/8 teaspoon ground cumin
19 - 3 to 5 tablespoons water, as needed to blend
20 - Sea salt and freshly ground black pepper

# Steps to Follow:

01 - Preheat oven to 425°F and line large baking sheet with parchment paper. Place butternut squash cubes on sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly.
02 - Roast squash for 30-35 minutes until tender and browned around edges. While roasting, stir together cumin, coriander, cinnamon, and cayenne in small bowl and set aside.
03 - In blender, combine olive oil, apple cider vinegar, lemon juice, date, garlic, cumin, and 3 tablespoons water. Add 1-2 more tablespoons water as needed to blend smoothly. Season with salt and pepper to taste.
04 - Remove butternut squash from oven and let cool slightly. While still warm, toss with prepared spice mixture to evenly coat all pieces.
05 - Arrange spring mix greens and half of roasted spiced squash in serving bowl. Drizzle with 1/3 of dressing and toss lightly. Add remaining squash, goat cheese, diced dates, pomegranate seeds, and crushed pistachios. Drizzle with additional dressing as desired and serve immediately.

# Extra Tips:

01 - Add spice mixture to warm squash after roasting to prevent spices from burning during cooking
02 - Recipe makes extra dressing which can be stored refrigerated for up to one week
03 - For vegan option, substitute diced avocado for goat cheese
04 - Toast pistachios in dry skillet for 2-3 minutes to enhance flavor before crushing

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