BUTTERNUT SQUASH POMEGRANATE AND GOAT CHEESE SPINACH SALAD WITH RED WINE VINAIGRETTE

A client of mine made this salad during the holidays and it was a major hit!! Feel free to play around with the ingredients–I’m going to add more spinach. The ingredients work magically!

salad ingredientsbutternut_squash_pomegranate_salad10.

5 cups (1 ½ lbs) cubed butternut squash, cut into ¾ inch pieces

1 ½ Tbsp olive oil

Salt and freshly ground black pepper

1 cup chopped pecans, toasted

10 oz baby spinach

1 ¼ cups pomegranate arils

4 oz goat cheese or feta, crumbled

dressing ingredients

½ cup olive oil

¼ cup red wine vinegar

3 Tbsp minced shallot

2 ½ Tbsp honey

1 Tbsp dijon mustard

1 tsp fresh thyme leaves

Salt and freshly ground black pepper

directions

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, ½ of the pecans and ½ 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 ½ tsp salt ¼ tsp pepper). Process until well emulsified.

 (recipe found on https://www.cookingclassy.com/)

 

 

 

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