Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Serves: 4 people
Prep Time: 20 minutes
Cooking Time: 30 minutes
Roasted Butternut Squash Salad
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Ingredients

  • 1 small butternut squash, peeled, seeded, and cubed
  • ½ to 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne
  • 6 cups loose-packed spring mix greens
  • 2 ounces goat cheese, torn into smaller pieces
  • 2 Medjool dates, pitted and diced
  • ¼ cup pomegranate seeds
  • ¼ cup pistachios
  • Sea salt and freshly ground black pepper
  • Chef Hak's Organic Olive Oil & Lemon Dressing

Instructions

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  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Place the butternut squash cubes on the sheet and toss with olive oil, sea salt and pepper.
  3. Spread evenly on the baking sheet and roast for 30 to 35 minutes, or until tender and browned around the edges.
  4. In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.
  5. Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
  6. Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with Chef Hak's Organic Olive Oil & Lemon Dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.