Published: by Absolutely Recipes, in the recipes category.

Butternut Squash Salad Recipe.

Ingredients:

1 small butternut squash, peeled, seeded, and cubed
1/2 to 1 TSP extra-virgin olive oil
1/4 TSP ground cumin
1/4 TSP ground coriander
1/4 TSP cinnamon
1/4 TSP cayenne, less if sensitive to spice
6 cups loose-packed spring mix greens
2 ounces goat cheese, torn into smaller pieces
2 Medjool dates, pitted and diced
1/4 cup pomegranate seeds
1/4 cup pistachios, crushed and toasted
sea salt and freshly ground black pepper

Recipe Instructions:

Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
Place the butternut squash cubes on the sheet and drizzle with olive oil and pinches of sea salt and pepper.
Toss to coat and spread evenly on the baking sheet.
Roast for 30 to 35 minutes, or until tender and browned around the edges.
In a small bowl, stir together the cumin, coriander, cinnamon and cayenne.
Set aside.
Make the Cider Date Dressing: In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 TBSPs of water.
Add 1 to 2 more TBSPs of water as needed to blend.
Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
Assemble the salad with the spring mix greens and half of the roasted squash.
Drizzle with 1/3 of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios.
Drizzle with more dressing as desired.
Serve immediately.

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