Serves:
4 people
Prep Time:
20 minutes
Cooking Time:
30 minutes
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
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the butternut squash cubes on the sheet and toss with olive oil, sea salt and pepper.
- Spread evenly on the baking sheet and roast for 30 to 35 minutes, or until tender and browned around the edges.
- In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.
- Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
- 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.
