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Ruby Winter Jewel Salad

A stunningly festive salad with roasted squash, pomegranate, goat cheese, and pecans in a maple-dijon vinaigrette. Ready in just 20 minutes!
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Holiday
Calories: 215

Ingredients
  

For the Salad
  • 1 (10-12 oz) package pre-cubed butternut squash
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 1 pinch black pepper
  • 5 oz baby arugula or spinach
  • 0.5 cup pomegranate arils
  • 0.33 cup crumbled goat cheese
  • 0.33 cup pecans
For the Maple-Dijon Vinaigrette
  • 0.25 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 0.25 tsp salt
  • 1 pinch black pepper

Equipment

  • Large skillet
  • Mixing bowls
  • Small Jar or Whisk
  • Serving platter

Method
 

  1. Preheat a skillet over medium-high heat. In a bowl, toss the cubed butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of pepper.
  2. Add the seasoned squash to the hot skillet. Cook for 10-12 minutes, stirring occasionally, until tender and golden brown in spots.
  3. While the squash cooks, make the vinaigrette. In a jar, combine 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, 1/4 tsp salt, and a pinch of pepper. Shake vigorously until emulsified.
  4. Arrange the baby arugula or spinach on a large serving platter.
  5. Once cooked, let the squash cool for a minute, then scatter it over the greens.
  6. Top the salad with the pomegranate arils, crumbled goat cheese, and pecans.
  7. Drizzle with about half of the dressing just before serving. Serve immediately with extra dressing on the side.

Notes

For best results, do not add the dressing until right before serving to prevent wilting. Toasted pecans add extra flavor.