Roasted Butternut Squash with Pomegranate and Goat Cheese
Savour the warming flavours of Roasted Butternut Squash Salad, creamy goat cheese, juicy pomegranate, and spiced walnuts. Dressed in a zesty balsamic lime vinaigrette and topped with fresh mint, this dish offers a perfect harmony of rich taste and delightful texture.
Ingredients
- 1 butternut squash, peeled and cut into 1-inch cubes large
- olive oil for squash
- salt and ground black pepper
- 1 pomegranate, arils removed
- 113 grams soft fresh goat cheese, crumbled
- 2 tbsp fresh mint leaves, chopped
Spiced Nuts
- 3/4 cup walnut pieces
- 1/4 cup pepitas
- 2 tbsp honey
- 1/4 tsp cinnamon
- 1/8 tsp cayenne pepper
- pinch of sea salt
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- juice of 1 lime
- sea salt, to taste
Instructions
- Preheat your oven to 350°F
- Place the butternut squash on a parchment lined baking tray and drizzle with olive oil and season with salt and pepper
- Roast in the oven for 30-40 minutes, or until the squash is tender and golden
Prepare the Spiced Nuts
- Heat the walnuts, pumpkin seeds, honey, cinnamon, cayenne pepper, and salt in a small saucepan over medium heat. The honey should be hot and bubbling. Stir for 2 minutes. Remove from the heat and spread them onto a parchment-lined tray to harden and cool.
Prepare the Dressing
- In a small bowl, combine the olive oil, honey, balsamic vinegar, lime juice, and sea salt.
- Adjust the seasoning, sweetness or acidity as needed.
Prepare the Salad
- Place the roasted pumpkin on a serving platter. Layer with crumbled goat's cheese, pomegranate, spiced walnuts & pepitas. Drizzle with desired amount of dressing and finish with fresh mint leaves.