Butternut Squash, Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette

10.25.2015

You may not think of adding butternut squash to your salad but it really just works, especially when you add it to a spinach salad along with toasted pecans, pomegranate arils, and tangy goat cheese. Then you coat all of that with a honey shallot red wine vinaigrette and incredible things just happen! I’m telling you I just can’t get enough of this salad!

Butternut Squash, Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette | Cooking Classy

Butternut Squash Salad

I made it once this week and loved it so much that I deemed it worthy of my party this weekend and made it again. I could easily eat three platefuls of it. All the flavors of this salad just meld so well together, plus it has fall and winter written all over it.

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Butternut Squash, Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette | Cooking Classy

Ingredients in This Butternut Squash Salad

  • Butternut squash
  • Olive oil
  • Pecans
  • Baby spinach
  • Pomegranate
  • Goat cheese or feta
  • Red wine vinegar
  • Shallot
  • Honey
  • Dijon mustard
  • Thyme

Butternut Squash, Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette | Cooking Classy

Enough Salad for a Crowd

This pretty much makes a party size amount, but the recipe can easily be halved if your just serving it to a few people. Just be sure to let the squash and pecans cool a bit before adding them to the salad so they don’t just wilt the spinach. And for make ahead you can do the vinaigrette 2 – 3 days in advance and just store it in the fridge.

You can also peel, seed and dice the squash a few days in advance then just store it in a gallon size resealable bag in the fridge and roast it the day you’ll be serving it. Then of course, the pomegranate can be seeded a few days ahead of time too.

I’m going to be dreaming about this salad tonight, wishing mine wasn’t gone.

Butternut Squash, Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette | Cooking Classy

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Butternut Squash Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette

5 from 1 vote

Such a tasty flavorful salad recipe! Layered with fresh spinach, roasted butternut squash, bright pomegranate arils, creamy goat cheese, crunch pecans, and it's finished with a tangy red wine vinaigrette. The perfect fall side dish.

Course: Salad
Cuisine: American
Keyword: Butternut Squash Salad
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: 367 kcal
Author: Jaclyn

Ingredients

Salad

  • 5 cups (1 1/2 lbs) cubed butternut squash, cut into 3/4 inch pieces
  • 1 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 cup chopped pecans, toasted
  • 10 oz baby spinach
  • 1 1/4 cups pomegranate arils
  • 4 oz goat cheese or feta, crumbled

Dressing

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 Tbsp minced shallot
  • 2 1/2 Tbsp honey
  • 1 Tbsp dijon mustard
  • 1 tsp fresh thyme leaves
  • Salt and freshly ground black pepper

Instructions

  1. For the butternut squash: Preheat oven to 400 degrees. Place squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste and toss to evenly coat in oil. Spread into an even layer.
  2.  Bake in preheated oven 15 minutes then remove from oven and toss. Return to oven and bake until tender, about 10 minutes longer. Allow to cool several minutes before adding to salad.
  3. For the Salad: In a large salad bowl toss together spinach, squash, 1/2 of the pecans and 1/2 of the pomegranate arils.

  4. Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate arils and goat cheese and serve immediately.

  5. For the dressing: Combine all dressing ingredients in a blender and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper). Process until well emulsified.
Nutrition Facts
Butternut Squash Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette
Amount Per Serving
Calories 367 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 5g 25%
Cholesterol 6mg 2%
Sodium 107mg 4%
Potassium 625mg 18%
Total Carbohydrates 24g 8%
Dietary Fiber 4g 16%
Sugars 11g
Protein 4g 8%
Vitamin A 250.4%
Vitamin C 37.6%
Calcium 10.9%
Iron 13.6%
* Percent Daily Values are based on a 2000 calorie diet.
Butternut Squash, Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette | Cooking Classy

6 comments

  • Anne: Made the salad to bring to a dinner party! It was completely gone and I wished I had doubled the recipe! November 20, 2018 at 10:50am Reply

  • Marilyn: Wonderful autumn salad! Made this last night for a dinner party for six. Everyone had seconds and probably would have had third helpings but we finished it. This is definitely going to be served again and again. Thank you. November 27, 2017 at 1:34pm Reply

    • Jaclyn: Thanks for the review! So glad you liked it Marilyn! November 27, 2017 at 2:42pm Reply

  • Suzanne: Have all the ingredients. Made the dressing. Cut the butternut squash. Thanksgiving Ready! November 23, 2015 at 9:48pm Reply

  • Shari Kelley: I can’t wait to make this salad! It is so beautiful, and the dressing sounds delicious. I absolutely love butternut squash in salad. October 27, 2015 at 10:32am Reply

  • Kelly: This looks and sounds amazing, yum!

    xx Kelly
    October 25, 2015 at 6:01pm Reply

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