Butternut Squash Salad Recipe

Preheat and prep

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly grease it.

Prepare butternut squash

Peel the butternut squash, cut in half lengthwise, remove seeds, then dice into roughly 1-inch cubes (about 1.25 lbs diced). Toss the squash cubes in 1 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp maple syrup until evenly coated. Spread in a single layer on one side of the prepared baking sheet.

Prepare beets

Trim and peel the beets (use gloves if desired) and cut into 1-inch cubes. Toss beets with 1 tbs olive oil and a light pinch of salt and pepper. Spread them on the remaining space of the same baking sheet, keeping vegetables slightly apart so they roast rather than steam.

Roast

Roast vegetables for 25 to 30 minutes, stirring once halfway through, until both squash and beets are fork-tender and caramelized at the edges. If beets are much denser, roast for up to 35 minutes total. Remove from oven and let cool 10 to 15 minutes before assembling salad.

While the vegetables roast, whisk the dressing. In a small bowl or jar combine 3 tbs maple syrup, 1.5 tbs Dijon mustard, 2 tbs apple cider vinegar, 1 tbs fresh lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Slowly whisk in 4 tbs olive oil until the dressing emulsifies and is smooth. Taste and adjust acidity or sweetness to preference.

Toast pecans: In a small skillet over medium heat, toast 3/4 cup pecans, stirring frequently, until fragrant and just browned, 3 to 5 minutes. Remove from heat and let cool slightly. (Alternatively, spread on a sheet and toast in the oven at 350°F for 6–8 minutes.)

Combine salad greens: Place 6 cups mixed salad greens in a large bowl or onto a serving platter.

Add warm roasted vegetables: Scatter the roasted butternut squash and beets over the greens. A slight warmth helps the dressing adhere and soft cheeses to gently soften.

Dress the salad: Drizzle 2/3 to 3/4 of the maple mustard dressing over the salad (start with about 3 tbs and add more to taste). Toss gently to combine, being careful not to bruise the greens.

Top and finish: Sprinkle 3/4 cup toasted pecans, 3/4 cup pomegranate arils, and 4 oz crumbled goat cheese evenly over the salad. Garnish with chopped parsley and extra toasted pecans if desired. Serve immediately.

Serve: Portion the salad onto plates or serve family-style. If making ahead, keep roasted vegetables and dressing separate from greens; combine within 1 hour of serving to preserve texture.