ROASTED BUTTERNUT SQUASH SALAD WITH HONEY GOAT CHEESE DRESSING

  • PREP TIME: 15 minutes
  • COOK TIME: 20 minutes
  • YIELDS: 4 servings

Ingredients

Salad
  • 1 – 1 ½ pound butternut squash, peeled and cut into 1-inch cubes
  • 1 ½ tablespoons olive oil
  • 1 tablespoon honey
  • 5 cups mixed greens
  • ½ cup whole pecan halves, toasted
  • ½ cup fresh pomegranate seeds
  • 2 ounces fresh goat cheese, softened
  • 2 ½ tablespoons olive oil, divided
  • 1 tablespoon honey
  • 1 tablespoon water
  • 4 teaspoons apple cider vinegar, divided
  • 1 tablespoon lemon juice

In the south we are blessed with several award winning goat cheese farms such as Sweet Grass Dairy. I love combining their soft goat cheese with Tupelo honey for this delicious winter salad.

Instructions

FIRST Preheat oven 350°F. Place squash on a foil lined baking sheet coated with cooking spray. Toss with olive oil and honey and season with salt and pepper. Roast in oven for 15-20 minutes until tender, stirring occasionally.

NEXT While squash is roasting prepare dressing. Combine cheese, 1 ½ tablespoons olive oil, honey, water, 2 teaspoons vinegar, and lemon juice. Season with salt and pepper and set aside.

LAST In a large bowl, toss greens with remaining one tablespoon olive oil and two teaspoons of vinegar. Arrange salad greens on large platter and top with squash, pecans, and pomegranate seeds. Drizzle with goat cheese dressing and serve.