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Roasted Squash Salad with Pomegranate & Goat Cheese


1 Butterscotch Butternut squash, cut into 3/4 inch pieces
1 ½ tablespoons olive oil
Salt and freshly ground black pepper
1 cup chopped pecans, toasted
Spinach or salad mix
1 pomegranate, arils removed
4 oz goat cheese or feta, crumbled
4 scallions, thinly sliced

½ cup olive oil
¼ cup red wine vinegar
3 tablespoons shallot, minced
2 ½ tablespoons honey
1 tablespoon dijon mustard
1 teaspoon fresh thyme leaves, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper


  1. Preheat oven to 400 degrees. Place squash on a rimmed baking sheet and toss with olive oil, season with salt and pepper to taste until evenly coated in oil. Spread into an even layer. Bake for 15 minutes then remove and flip. Bake until tender, about 10 minutes longer. Allow to cool for a couple minutes.
  2. While squash is baking, make salad dressing. Combine all dressing ingredients in a blender and process until well emulsified.
  3. After squash has cooled add spinach or salad mix, squash, ½ of the pecans and ½ of the pomegranate arils to a large bowl. Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate arils, goat cheese and scallions and serve immediately.