Description
A vibrant salad that combines fresh greens with roasted butternut squash, topped with crunchy walnuts and tangy goat cheese, creating a delightful winter dish.
Ingredients
Scale
- 4 cups mixed greens (a blend of arugula, spinach, and kale)
- 1 cup roasted butternut squash, cubed
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper, to taste
- 1/2 cup toasted walnuts, roughly chopped
- 1/4 cup crumbled goat cheese
- 1/2 cup pomegranate seeds
Instructions
- Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard until emulsified. Season with salt and pepper to taste.
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper, then roast for about 25 minutes or until golden brown and tender.
- Assemble the Salad: In a large mixing bowl, combine the mixed greens and roasted butternut squash. Drizzle the dressing over the top and gently toss to combine.
- Add the Toppings: Scatter toasted walnuts, crumbled goat cheese, and pomegranate seeds over the salad.
- Plate the Salad: Serve in elegant bowls or on individual plates using a ring mold for presentation.
Notes
For a vegan version, omit the goat cheese or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: Seasonal
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg