Butternut Squash Salad
Bright, vibrant, and irresistibly flavorful, this Butternut Squash Salad is a feast for both the eyes and the palate. With tender roasted squash, tangy goat cheese, and jewel-like pomegranate seeds, every bite is a celebration of contrasting textures and tastes.
Perfectly balanced with a cumin-kissed date dressing, this salad offers a delightful blend of warmth and sweetness. Whether you’re looking for a hearty main dish or an impressive holiday side, this recipe promises to be a crowd-pleaser.
From the spiced squash to the crunchy pistachios, each ingredient is thoughtfully chosen to create layers of flavor and texture. It’s an elegant way to elevate your table with seasonal, wholesome goodness.
Butternut Squash Salad Ingredients
- Butternut Squash: The heart of this dish, roasted to golden perfection, bringing warmth and a naturally sweet, nutty flavor.
- Spring Mix Greens: A fresh, crisp base that adds vibrancy and balance to the salad.
- Goat Cheese: Creamy and tangy, it complements the sweetness of the squash and pomegranate.
- Pomegranate Seeds: Bright and juicy bursts of sweetness that elevate every bite.
- Pistachios: Toasted and crushed for a delightful crunch and subtle nuttiness.
- Cider Date Dressing: A spiced, tangy-sweet drizzle that ties all the flavors together beautifully.
Recipe Tips
- Perfectly Roasted Butternut Squash: To achieve evenly caramelized squash, ensure the cubes are similar in size and spread them out in a single layer on the baking sheet. Overcrowding will steam the squash instead of roasting it, compromising the texture and flavor.
- Customizing the Spice Blend: The spice mix is crucial for the warmth and complexity of this dish. If you prefer less heat, reduce the cayenne, but don’t skip the cinnamon—it enhances the squash’s natural sweetness and balances the savory notes.
- Dressing Consistency: The Cider Date Dressing should be smooth but not overly thin. Start with 3 tablespoons of water when blending, then gradually add more until the dressing reaches a pourable consistency. Taste as you go, adjusting salt and acidity to your liking.
What to Serve with Butternut Squash Salad
- Crusty Artisan Bread: A loaf of warm, crusty bread pairs wonderfully with this salad, offering a hearty complement to the light, fresh greens and creamy goat cheese. Use it to soak up the dressing for a satisfying bite.
- Roasted Chicken: Serve alongside a roasted or grilled chicken for a complete meal. The subtle smokiness of the chicken highlights the sweet and spiced flavors of the salad.
- Soup Pairing: A comforting bowl of creamy tomato or carrot ginger soup makes an excellent pairing, especially for a fall or winter menu. The contrasting textures add depth to the dining experience.
FAQ
1. Can I prepare this salad in advance?
Yes, you can roast the squash and prepare the dressing a day ahead. Store the squash in the refrigerator and assemble the salad just before serving to keep the greens fresh.
2. What can I use instead of goat cheese?
Feta cheese is a great substitute, offering a similar tangy flavor. For a dairy-free option, try crumbled almond-based cheese or skip it entirely for a lighter dish.
3. How do I toast pistachios?
Place them in a dry skillet over medium heat, stirring occasionally, for 3-5 minutes or until fragrant. Be careful not to burn them.
4. Can I make this salad vegan?
Absolutely! Replace goat cheese with a plant-based alternative and ensure the dressing is made without honey (if used). The natural sweetness of dates will still shine through.
Butternut Squash Salad
Ingredients
- Salad
- Spring mix greens: 6 cups loosely packed
- Butternut squash: 1 small peeled, deseeded, and diced
- Goat cheese: 2 ounces broken into small portions
- Pomegranate seeds: ¼ cup for a burst of sweetness
- Pistachios: ¼ cup toasted and crushed
- Medjool dates: 2 pitted and finely chopped
- Spice Blend
- Ground cumin: ¼ teaspoon
- Ground coriander: ¼ teaspoon
- Ground cinnamon: ¼ teaspoon
- Cayenne pepper: ¼ teaspoon adjusted to taste
- Dressing Cider Date Dressing, with extra
- Extra-virgin olive oil: 5 tablespoons
- Apple cider vinegar: 2 tablespoons
- Fresh lemon juice: 1 tablespoon
- Medjool date: 1 pitted
- Garlic: ½ clove
- Ground cumin: ⅛ teaspoon
- Water: 3 to 5 tablespoons to achieve desired consistency
- Sea salt and freshly ground black pepper: to taste
- Additional
- Extra-virgin olive oil: ½ to 1 teaspoon for roasting squash
- Sea salt and freshly ground black pepper: to season squash
Instructions
- Roast the Butternut Squash
- Preheat the oven to 425°F and prepare a large baking sheet by lining it with parchment paper. Arrange the diced butternut squash evenly on the sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat the pieces thoroughly, ensuring they are spread in a single layer. Roast for 30 to 35 minutes, or until the squash is tender and slightly caramelized at the edges.
- Prepare the Spice Mix
- In a small bowl, combine the cumin, coriander, cinnamon, and cayenne. Set aside to use later.
- Blend the Dressing
- In a blender, combine the olive oil, apple cider vinegar, lemon juice, date, garlic, and cumin. Add 3 tablespoons of water initially, blending until smooth. Incorporate additional water, one tablespoon at a time, until the dressing reaches the desired pourable consistency. Season with sea salt and freshly ground black pepper to taste.
- Season the Roasted Squash
- Once the roasted squash has slightly cooled, sprinkle it with the prepared spice blend while still warm, tossing gently to ensure even coverage.
- Assemble the Salad
- Layer half of the spring mix greens on a serving platter. Add half of the roasted squash and drizzle with one-third of the prepared dressing. Lightly toss to combine. Layer the remaining greens, followed by the rest of the squash, goat cheese, chopped dates, pomegranate seeds, and toasted pistachios. Drizzle additional dressing over the top, reserving some for serving if desired.
- Serve Immediately
- Present the salad immediately after assembly to preserve the crispness of the greens and the freshness of the ingredients.
