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Butternut Squash Salad by Nutmeg Nanny

Butternut Squash Salad

Author: Brandy O'Neill - Nutmeg Nanny
This butternut squash salad is perfect for fall. Packed full of freshly cooked butternut squash, goat cheese, arugula, and pomegranate seeds. 
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 1 large salad

Equipment

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 Pomegranate Juice
  • 1 equal part olive oil
  • 1 equal part champagne vinegar
  • Fresh cracked pepper to taste
  • Kosher salt pinch

Instructions

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.

Nutrition

Serving: 1g | Calories: 585kcal | Carbohydrates: 74g | Protein: 16g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Cholesterol: 26mg | Sodium: 391mg | Fiber: 8g | Sugar: 56g
Course Salad
Cuisine American
Keyword roasted butternut squash salad, roasted squash salad, thanksgiving squash salad
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