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This flavorful butternut squash salad is filled with antioxidant-rich pomegranates, fiber-packed squash, and calcium-loaded goat cheese. Topped with a spiced cumin-date dressing, it supports digestion, heart health, and immune function. Perfect as a hearty standalone meal or a festive holiday side dish.

Butternut Squash Salad

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad
Servings 4

Ingredients
  

For The Salad

  • 1 small butternut squash peeled, seeded, and cubed
  • ½-1 teaspoon extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper less if sensitive to spice
  • 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 toasted and crushed

For The Cider Date Dressing

  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 Medjool date pitted
  • ½ garlic clove
  • ⅛ teaspoon ground cumin
  • 3-5 tablespoons water as needed to blend
  • Sea salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. 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.
  • Make the Cider Date Dressing: In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, and 3 tablespoons of the water. Add 1 to 2 more tablespoons of water as needed to blend. Season to taste with salt and pepper.
  • 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 ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.

Notes

Credit: Love and Lemons