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Butternut Squash Salad by Nutmeg Nanny
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5 from 1 vote

Butternut Squash Salad

This butternut squash salad is perfect for fall. Packed full of freshly cooked butternut squash, goat cheese, arugula, and pomegranate seeds. 
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: roasted butternut squash salad, roasted squash salad, thanksgiving squash salad
Servings: 1 large salad
Author: Brandy O'Neill - Nutmeg Nanny

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