Green Salad with Roasted Butternut Squash, Pears, and Goat Cheese
This salad has so much going on in terms of color, flavor, texture, and a definite fall/winter/holiday vibe.
Servings: 6 People
Calories: 284kcal
Ingredients
For the Roasted Butternut Squash:
- 4 cups peeled and sliced butternut squash (pieces about 1 x 2 inches, 1/4-inch thick)
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper to taste
For the Vinaigrette:
- 1 large shallot , minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey
- Kosher or coarse salt and freshly ground pepper to taste
For the Salad:
- 4 cups baby arugula
- 4 cups thinly sliced romaine
- 1 pear , halved, cored, and thinly sliced
- 1 cup crumbled goat cheese
- 1 cup pomegranate seeds
Instructions
- Roast the squash: Preheat the oven to 425°F. Spray a rimmed baking sheet with nonstick cooking spray, then spread the squash on the baking sheet. Drizzle with the tablespoon of olive oil, sprinkle with salt and pepper, and toss until the squash is evenly coated. Bake for 35 minutes, until the squash is nicely browned in spots and very tender. Set aside to come to room temperature.
- Make the vinaigrette. In a small container, combine the shallots, balsamic vinegar, lemon juice, olive oil, honey, and salt and pepper. Shake to blend.
- Place the arugula and romaine in a large serving bowl. Add the pears and butternut squash, drizzle over the vinaigrette and toss to combine. Add half the the goat cheese andf half the pomegranate seeds and gently toss again. Sprinkle the remaining cheese and pomegranate seeds over the top and serve.
Nutrition
Calories: 284kcal | Carbohydrates: 25g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 152mg | Potassium: 584mg | Fiber: 5g | Sugar: 12g | Vitamin A: 13358IU | Vitamin C: 28mg | Calcium: 135mg | Iron: 2mg