Butternut Squash Salad

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This butternut squash salad is perfect for fall. Packed full of fresh cooked butternut squash, goat cheese, arugula and pomegranate seeds. 

Did everyone have a great Thanksgiving? I know I totally stuffed my face…what about you? I cannot begin to tell you how much I love Thanksgiving. It’s the only holiday where you can pile food on your plate and no one will judge you. In fact, people look at you crazy if you don’t have seconds! This is my kind of holiday. 

However, the holiday is now over and I have to go right back to “eating in moderation.” This is where this salad come in handy. It’s packed full of flavor and pretty good for you! Now, I’m no doctor but I think this salad is pretty packed full of nutrients. Plus I could gladly eat this almost any day of the week. The only part of the salad I dread is the cutting up the squash. Those damn squash freak me out. I’m sure I’m going to lose a finger cutting one of them. Does anyone else have that fear? Is there some magic tip to making cutting butternut squash not so scary? If so, can you please share it?

Oh, and I drizzled this salad with a little pomegranate vinaigrette because it’s awfully tasty and one of my favorite dressings. Definitely give it a try!

Butternut Squash Salad

This butternut squash salad is perfect for fall. Packed full of fresh cooked butternut squash, goat cheese, arugula and pomegranate seeds.

Yield: 1 large salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

For salad:

• 4 cups arugula
• 1/2 cup diced butternut squash
• 1/3 cup pomegranate seeds
• 1/2 small red onion - sliced
• 1/4 cup crumbled goat cheese

For pomegranate vinaigrette:

• 2 equal parts POM Pomegranate Juice Concentrate
• 1 equal part olive oil
• 1 equal part champagne vinegar
• Fresh cracked pepper – to taste
• Kosher salt – pinch

Directions:

For salad:
In a large bowl add arugula and set aside while you prepare the butternut squash.

Take fresh diced butternut squash and add to a small pot and cover just slightly with water. Boil for about 5 minutes until fork tender. Drain.

In a small skillet add a drizzle of olive oil and let it heat up over medium heat. Once hot, add softened butternut squash and give it a quick sear, about 5 minutes.

Top arugula with butternut squash, pomegranate seeds, red onion and goat cheese. Drizzle with vinaigrette.

For pomegranate vinaigrette:
Whisk ingredients together and pour over salad. Can also be stored in the refrigerator until ready to be used.