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.
Servings: 8
Prep20 minutesminutes
Cook25 minutesminutes
Ready in: 45 minutesminutes
Ingredients
Salad
5cups(1 1/2 lbs) cubed butternut squash, cut into 3/4 inch pieces
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.
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.
For the Salad: In a large salad bowl toss together spinach, squash, 1/2 of the pecans and 1/2 of the pomegranate arils.
Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate arils and goat cheese and serve immediately.
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.