Roasted Butternut Pomegranate Salad (Ready-to-Print Version)

Maple-roasted squash meets pomegranate, goat cheese, and pumpkin seeds in a colorful, flavorful salad perfect for holidays.

# What You’ll Need:

→ Roasted Butternut Squash

01 - 3 cups cubed peeled butternut squash (about 1 medium squash)
02 - 2 tablespoons olive oil
03 - 1 teaspoon pure maple syrup
04 - ½ teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon freshly ground black pepper

→ Salad Base

07 - 4 cups spring mix greens
08 - 1 cup shredded red cabbage
09 - ½ cup pomegranate arils
10 - ½ cup crumbled goat cheese
11 - ¼ cup toasted hulled pumpkin seeds

→ Dressing

12 - 3 tablespoons olive oil
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon pure maple syrup
16 - ½ teaspoon salt
17 - ¼ teaspoon freshly ground black pepper

# Step-by-Step Guide:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss the cubed butternut squash with olive oil, maple syrup, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet without crowding.
03 - Bake for 25 to 30 minutes, stirring halfway through, until squash is tender and golden with lightly crisped edges.
04 - Arrange spring mix and shredded red cabbage in a large bowl or platter. Evenly scatter pomegranate arils over the greens, then sprinkle toasted pumpkin seeds and crumbled goat cheese on top.
05 - Combine olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper in a small bowl or jar. Whisk until fully emulsified and creamy.
06 - Allow roasted squash to cool slightly until warm but not hot. Layer it gently over the salad base. Drizzle dressing evenly over the salad or serve on the side.

# Handy Tips:

01 - Ensure squash cubes are spread out to prevent steaming and promote caramelization.
02 - Adjust dressing acidity by adding more apple cider vinegar or sweetness with additional maple syrup as desired.
03 - Serve salad warm to slightly wilt greens or at room temperature for crisp texture.
04 - Roast squash and prepare components up to a day ahead; store separately and assemble when ready.

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