Description
Roasted butternut squash adds warm sweetness to crisp greens, apple, and pear slices, while dried cranberries and pomegranate seeds bring bursts of tartness. Creamy goat cheese and toasted walnuts lend a satisfying crunch.
Ingredients
- 4 cups mixed salad greens
- 1 cup butternut squash cubes
- 1 medium apple sliced
- 1 medium pear sliced
- 1/4 cup dried cranberries
- 1/4 cup pomegranate seeds
- 1/3 cup crumbled goat cheese
- 1/3 cup toasted walnuts
- 2 tablespoons pumpkin seeds
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F. Toss butternut squash cubes with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet and roast for 20 minutes until tender.
- While squash roasts, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl to make the dressing.
- In a large bowl, combine mixed salad greens, roasted squash, sliced apple, sliced pear, and dried cranberries.
- Drizzle the dressing over the salad ingredients and toss gently to coat.
- Transfer the salad to a serving platter or individual plates.
- Top with pomegranate seeds, crumbled goat cheese, toasted walnuts, and pumpkin seeds before serving.
Notes
- For extra crunch, substitute toasted walnuts with pecans or almonds.
- Use feta cheese instead of goat cheese if preferred.
- Chill apples and pears in cold water with a splash of lemon juice to prevent browning.
- Serve immediately for the freshest texture and flavor.