A perfect side dish to grace any table, this sophisticated salad pleases the palate with flavours that play off one another artfully – from the juicy, slightly nutty-tasting squash to the distinctively tart goat cheese and the sweet and tangy pomegranate vinaigrette.
- 1 small butternut squash (or pumpkin), peeled and cut into 15mm cubes
- ½ cup olive oil, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup pomegranate juice
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ cup chopped pecans
- 6 cups preferred salad mix
- 60g crumbled goat cheese (or feta)
- ½ cup pomegranate seeds
- Preheat oven to 220°C.
- Toss butternut squash with ¼ cup olive oil, salt, and pepper in a large bowl.
- Spread squash evenly over baking pan, and roast for 25-30 minutes, stirring halfway through.
- While the squash is roasting, whisk together pomegranate juice, remaining ¼ cup olive oil, white wine vinegar, honey, and Dijon mustard in a small bowl. Set aside.
- Toast chopped pecans in a small skillet over medium-low heat for 3-5 minutes and set aside.
- Remove squash from oven, and allow to cool, about 10 minutes.
- Assemble salad. In a large bowl, toss together the salad mix and squash.
- Top with crumbled goat cheese, pecans, and pomegranate seeds. Drizzle with pomegranate vinaigrette and serve.