Roasted Butternut Squash, Pomegranate, and Goat Cheese Salad


One of my favorite seasonal vegetables, the butternut squash, is gracing the produce case in my neighborhood grocery store. At $0.88 a pound, I’ve been going a little overboard with my winter squash purchases. Watch out, world. Over the weekend, while friends were visiting, I shared one of my favorite Smitten Kitchen Cookbook creations, a Butternut Squash and Caramelized Onion Galette, the kind of decadent entree that I like to pull out for special occasions.

I’m always looking for new recipes featuring the tender and slightly sweet squash but with a shorter time commitment than the homemade galette, and last week when flipping through my copy of True Food Cookbook, I discovered a a flavorful but slightly more penitent use of butternut squash in a side salad. Below you’ll the recipe with simple instructions on how to roast the squash before salad assembly. Other than the roasting prep, the remaining ingredients are tossed in a bowl with a homemade balsamic vinaigrette (olive oil, balsamic vinegar, a touch of honey and whole-grain mustard, and a grind or two of pepper and salt) and served alongside the main dish. We ate this salad with roasted potatoes and Pistachio-crusted Salmon for a balanced dinner.

Roasted Butternut Squash, Pomegranate, and Goat Cheese Salad
Image by author.

Roasted Butternut Squash, Pomegranate, and Goat Cheese Salad
(a True Food Cookbook recipe)
Serves 4 as side

– 1 small butternut squash, peeled, seeded, and cut into bite-size pieces (about 1 lb)

– 2 TBS extra-virgin olive oil

– 1 tsp salt

– 6 oz (about 9 cups) spring greens (I used an arugula/spinach mix.)

– 1 apple, cored and sliced (I used a Honeycrisp.)

– 1/2 cup Balsamic Vinaigrette

– 4 oz goat cheese, crumbled

– 1/4 cup chopped walnuts

– 1/4 cup pomegranate seeds

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. In a bowl, toss the squash with the olive oil and salt. Arrange the squash in a single layer on the prepared sheet. Bake for 20 to 25 minutes, until the squash is lightly browned. Remove from the oven and let cool for 10 minutes.

3. In a salad bowl, toss together the mixed greens, squash, apple, and Balsamic Vinaigrette. Top with the goat cheese, walnuts, and pomegranate seeds before serving.

2 Comments Add yours

  1. This looks so colourful and healthy! Love goats cheese.

    1. gwynnem says:

      Me, too. There’s complexity of flavor without the need for blue cheese. (not a fan of any blue cheese variety)

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