Roasted Butternut Pomegranate Salad (Printer-Friendly)

A colorful blend of roasted squash, pomegranate seeds, goat cheese, cabbage, and crunchy pumpkin seeds.

# List of Ingredients:

→ Roasted Butternut Squash

01 - 3 cups butternut squash, peeled and cubed (approximately 1.5 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon pure maple syrup
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper

→ Salad Base

07 - 4 cups spring mix greens
08 - 1 cup shredded red cabbage
09 - 1/2 cup pomegranate arils
10 - 1/2 cup crumbled goat cheese
11 - 1/4 cup toasted hulled pumpkin seed kernels

→ Dressing

12 - 3 tablespoons olive oil
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon pure maple syrup
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon freshly ground black pepper

# Preparation Steps:

01 - Set your oven to 425°F and line a baking sheet with parchment paper.
02 - Combine cubed squash with olive oil, maple syrup, smoked paprika, salt, and black pepper, tossing until each piece is evenly coated.
03 - Arrange squash in a single layer on the baking sheet, avoiding overcrowding. Roast for 25 to 30 minutes, stirring halfway, until tender and slightly caramelized.
04 - Place spring mix and shredded red cabbage in a large bowl or platter as the foundation for the salad.
05 - Distribute pomegranate arils, toasted pumpkin seeds, and crumbled goat cheese evenly over the greens.
06 - In a small bowl or jar, vigorously whisk olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until the dressing is smooth and emulsified.
07 - Let roasted squash cool slightly to warm temperature, then layer atop the salad base. Drizzle dressing over the salad or serve on the side for guests to add as preferred.

# Additional Suggestions:

01 - Dry squash thoroughly and space pieces well on the pan to ensure caramelization rather than steaming.
02 - For best flavor balance, adjust apple cider vinegar and maple syrup in the dressing just before serving.
03 - Roasted squash can be served warm to slightly wilt greens or cooled to maintain crispness.

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